Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper or lightly grease them.
- In the bowl of a stand mixer, combine the pumpkin puree, sugar, oil, vanilla, and egg. Mix until the ingredients are well combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon, and salt. In a small bowl, dissolve the baking soda with the milk.
- Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until just combined.
- Add in the chocolate chips and nuts, if using, and stir until evenly combined throughout the dough.
- Using a medium cookie scoop (which equals about 1 1/2 tablespoons), drop mounds of the cookie dough onto the prepared cookie sheets.
- Bake for 10 to 12 minutes. Allow the cookies to cool slightly on the sheet before moving them to a wire rack to cool completely.
Notes
This recipe makes about 24 cookies. The use of pumpkin puree provides moisture, resulting in a soft, cake-like texture. If you skip the nuts, add an extra 1/4 cup of chocolate chips for more chocolate flavor.