pumpkin chocolate chip cookies
(2 ratings)
These cookies are perfectly scrumptious and a great way to kick off the fall season...and the healthier version is even better and my personal favorite...ENJOY!
(2 ratings)
yield
2 -3 dozen
prep time
20 Min
cook time
45 Min
Ingredients For pumpkin chocolate chip cookies
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2 ccanned pumpkin
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2 cwhite sugar
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1 cvegetable oil
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2eggs
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4 call purpose flour
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1 Tbspbaking powder
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1 tspbaking powder
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1 Tbspcinnamon, ground
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1 tspsalt
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2 tspbaking soda
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2 tspmilk
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2 Tbspvanilla extract
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4 csemi-sweet chocolate chips
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1 cchopped walnuts (optional)
- FOR A HEALTHIER VERSION SUBSTITUTE:
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1 csplenda sugar blend in place of sugar
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1 capplesauce in place of oil
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4 cwhole wheat flour in place of all purpose
- CREAM CHEESE ICING:
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8 ozcream cheese softened
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1 stickbutter, softened
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2 1/2 cpowdered sugar
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1 tspvanilla extract
How To Make pumpkin chocolate chip cookies
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1Combine pumpkin,sugar,vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the pumpkin mixture.Add flour mixture to pumpkin and mix well. Add vanilla, chocolate chips, and walnuts. Mixture might be "loose", place in refrigerator for 30 minutes before panning.
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2Drop by spoonfuls on greased or parchment lined cookie sheet and bake at 350 degrees F (175 degrees C) for 10 minutes or until firm.
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3Blend cream cheese and butter together in electric mixer on medium until lumps are gone. Add powdered sugar and vanilla until you get the consistency you like. I find if you put the icing in a sandwich bag, twist the top to close, then snip off the bottom corner it makes it easy to drizzle on the cookies.
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4Move cookies to wire rack to cool. Drizzle cream cheese icing over cookies while still on rack. Best when refrigerated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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