With Autumn just around the corner these Pumpkin Chocolate Chip Cookie are perfect. I love baking with pumpkin in the Fall. It is such a treat.
Loaves & Fishes & So Much More Cookbook
This pumpkin cookie recipe featured is one that I found in a cookbook that I got while out on an adventure driving through Elroy, Wisconsin. We saw a cheese store and just had to stop. Sitting on the counter was the Loaves & Fishes & So Much More cookbook. As I was looking through the cookbook the recipes’ names caught my attention; they were intriguing. Looking further at the recipes they looked so easy. It even had other helpful hints in the beginning of each section. One of the helpful hints is that you should bake one cookie sheet at a time on the middle oven rack. I remember making two sheets once and it didn’t work out to well. So I totally agree with that helpful hint. This cookie recipe was my first one that I made from this cookbook.
Making The Cookies
Making these cookies are really easy. Just follow that recipe on how it is put together. As the hint in the cookbook said that it is best to do just one cookie sheet at a time in the oven and on the middle rack. They’ll come out perfect and ready to eat after they cool. Trust me! They are very yummy!
- 2 eggs beaten
- 1 15 oz can pumpkin
- 3 tsp milk
- 2 tsp baking soda
- 2 cups sugar
- 1 cups cooking oil
- 2 tsp cinnamon
- 4 cups flour
- 1 tsp salt
- Dash of vanilla
- 1½ pkg chocolate chips
- In a mixing bowl mix eggs, pumpkin, milk, soda and sugar; beat well.
- Add oil, cinnamon, flour and salt; beat well.
- Then add chocolate chips to batter. Mix gently.
- Drop by a spoonful onto cookie sheet. Cookie will turn out soft
- Bake at 350 for 15 minutes.
- Use a cooling rake to cool cookies.
Recipe by the cookbook: Loaves & Fishes & So Much More.
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