Pumpkin Chocolate Chip Cookies

This family recipe has been tried, tested and improved upon throughout the decades. With my addition of a little nutmeg, these have become my favorite any time of the year cookies by far.

These cookies are soft and fluffy with an almost cake-like texture making it hard to eat just one.

I use a combination of both sunflower oil and extra virgin olive oil, but a 1/2 cup of vegetable or canola oil would work too.

Make sure the baking powder and baking soda you use are fresh so you get that lovely rise that creates the cake -like texture. I also slightly round my teaspoons rather then scrape them level.

I have come to prefer semi-sweet chips for this recipe, but milk chocolate chips are a delicious addition as well as swapping out 1/2 a cup of chips for 1/2 a cup of chopped pecans or walnuts as well.

Depending upon the size of your spoonfuls, this makes about 24 servings.

Ingredients

1 cup granulated sugar

1/4 cup sunflower oil

1/4 cup extra virgin olive oil

2 tsp milk

1 large egg

1 tsp vanilla extract

1 cup pumpkin puree (tinned or homemade)

2 cups all purpose flour

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp sea salt (I don’t recommend flaked or course)

2 tsp baking powder

1 tsp baking soda

1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees F.

Line a cookie sheet with parchment paper, or spray very lightly with a non-stick cooking spray.

Add sugar and oil to a medium mixing bowl and stir well to combine.

Add the egg, milk, pumpkin and vanilla; mix until smooth.

In a large bowl, sift or whisk the dry ingredients together.

Add the chips to the flour and mix them in.

Add the wet ingredients to the large bowl with the chips and dry ingredients; stir until just incorporated.

Drop by large spoonfuls onto your prepared cookie sheet.

Bake at 375 degrees F for 10-12 minutes. Makes about 24 servings depending on size.

Buon Appetito!