The new batch had more pumpkin in it, less flour, and baking soda in addition to baking soda. I also added one more key ingredient: chocolate chips. Let me tell you, I believe those chocolate chips made all the difference in the world. These cookies are very good. They taste of pumpkin, spices, and melted chocolate. They are the perfect fall treat.
Chocolate Chip Pumpkin Cookies
½ c. butter (1 stick) softened
1 c. pumpkin (I used Libby’s canned pumpkin)
¾ c. brown sugar
½ c. sugar
1½ t. vanilla
1 egg white
2 ½ c. flour
1 t. salt
1 t. pumpkin pie spice
1 t. cinnamon
½ t. baking powder
1 t. baking soda
1 ½ c. semi-sweet chocolate chips
1. Preheat the oven to 375 degrees.
2. In a large bowl mix the butter, pumpkin, brown sugar, and sugar. Cream until smooth. Stir in the vanilla. Slowly mix in the egg and egg white.
3. In a medium bowl mix flour, salt, pumpkin pie spice, cinnamon, baking powder, and baking soda.
4. Slowly add the dry ingredients to the wet ingredients. Mix well.
5. Stir in the chocolate chips
6. Drop batter by 1 inch teaspoon onto an ungreased cookie sheet. Bake 11-13 minutes or until the tops begin to brown.
7. Pull out the cookie sheet and let sit for 1 minute. Transfer the cookies to a wire cooling rack and cool for 10 minutes before eating.