Indulge in the perfect blend of chewiness, pumpkin flavor, and chocolatey goodness with these egg-free pumpkin chocolate chip cookies. They're a delightful treat for any time of the year.
Ingredients: 1/2 cup pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup vegetable oil. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the pumpkin puree, brown sugar, vegetable oil, and vanilla extract in a bowl and mix them together. Well mix until everything is smooth and mixed. Mix the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the chocolate chips out evenly in the cookie dough as you fold them in. Drop spoonfuls of dough onto the prepared baking sheet, leaving a couple of inches between each one. You can use a spoon or a cookie scoop for this. Take the cookies out of the oven and heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty chewy pumpkin chocolate chip cookies once they are completely cool.
Lance I
