Ingredients:

• 1 cup granulated sugar
• 1/2 cup vegetable or canola oil
• 1 teaspoon milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (canned or homemade)
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups semi-sweet or milk chocolate chips

Instructions:

1. Preparation:
   • Preheat your oven to 375 degrees F (190 degrees C).
   • Line a cookie sheet with parchment paper or lightly spray with non-stick cooking spray.
2. Mixing the Base:
   • In a large mixing bowl, combine sugar and oil until well mixed.
3. Adding Wet Ingredients:
   • Add the egg, milk, pumpkin, and vanilla extract to the sugar mixture.
   • Mix until smooth.
4. Combining Dry Ingredients:
   • In a separate bowl, mix the flour, cinnamon, salt, baking powder, and baking soda.
5. Combining Mixtures:
   • Gradually add the dry ingredients to the wet mixture.
   • Stir until just combined.
6. Adding Chocolate Chips:
   • Fold in the chocolate chips.
7. Forming Cookies:
   • Drop large spoonfuls of the cookie dough onto the prepared cookie sheet.
8. Baking:
   • Bake in the preheated oven for 10-12 minutes for regular-sized cookies, or 12-15 minutes for larger bakery-style cookies.
   • Cookies are done when they are no longer glossy on top.

Notes:

• This recipe yields approximately 24 small cookies. For larger, bakery-style cookies, the recipe yields 18-20 cookies. Adjust baking times accordingly based on the size of your cookies.
• Store cookies in an airtight container to maintain freshness.

Nutrition