Ingredients
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1
-
1
-
1/2
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1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Amy’s Pumpkin Chocolate Chip Cookies,I’ve been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!,I made these with my four-year-old daughter who had a blast measuring, mixing and scooping these onto the cookie sheet with a mini ice cream scoop. used canned pumpkin, and in place of the recommended water in the recipe note I instead used two tablespoons of homemade apple butter. I ended up with 43 cookies that were light and absolutely delicious. Thanks for the wonderful recipe!,These were a huge hit with all the children and teachers at my kids’ school! I made them gluten free by changing the type of flour (Bob’s RedMill g.f. flour baking mix and corn starch 1tsp xantham gum) They were awesome! Light, fluffy and flavorful. I am making them again for Thanksgiving. A tip: use a light coat of cooking spray so they don’t stick to the cookie sheet. 🙂
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Steps
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1
Done
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Mix Sugar, Pumpkin, Oil and Egg. |
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2
Done
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Add Vanilla. |
|
3
Done
|
Mix Dry Ingredients and Then Add to Pumpkin Mixture. I Usually Cheat and Just Add Directly to Pumpkin Mixture. |
|
4
Done
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Add Chocolate Chips and Mix. |
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5
Done
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Spoon Onto Pans, Cook at 375 For 10-12 Minutes. Makes 30 Cookies. |
