Ingredients
1 cup canned pumpkin puree
1 cup granulated white sugar
1/2 cup vegetable oil
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon milk
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1 tablespoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Grease a large baking sheet with oil or non-stick spray.
In a small bowl, dissolve the baking soda in the milk and set aside.
In a large mixing bowl, combine the pumpkin puree, sugar, oil, egg, and vanilla extract until smooth.
Stir the baking soda and milk mixture into the pumpkin mixture.
Sift together the flour, baking powder, cinnamon, and salt in a separate bowl.
Gradually add the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips and walnuts.
Drop rounded spoonfuls of dough onto the prepared baking sheet.
Bake 10 to 12 minutes, until the edges are set.
Cool on the baking sheet for 2 minutes.
Notes
Ensure you are using pure pumpkin puree and not pre-spiced pumpkin pie filling. Store in an airtight container at room temperature for up to 1 week for maximum softness. The inclusion of walnuts is optional for those who prefer an extra crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American