Brit Kiser | Crumbs
Britt Kiser | Crumbs
The leaves are changing and pumpkin spice lattes are back — it’s officially fall. If you’re like me, homesickness or some form of senioritis accompanies the changing of the seasons. Luckily these cookies bring a bit of relief, as long as you bake in oversized sweatpants and fuzzy socks, or watch a feel-good film among close friends while they’re in the oven.
Here’s what you’ll need:
- 1 cup canned pumpkin (Raid your cupboards — you may have some leftover from last Thanksgiving season.)
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder (Not to be confused with baking soda, and vice versa.)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 (or 3 or 4) cups semisweet chocolate chips
Here’s how it’s done
- Combine pumpkin, sugar, vegetable oil, and egg (without the shell). In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in — I don’t understand the purpose of this step, but do it for safe measure. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips, and don’t fret if your dough seems to be stickier than most.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes. Don’t let the finished product’s appearance deter you from diving right in. These cookies are uglier, but more delicious, than most.
- Pair with a tall glass of cold milk and enjoy.