Pumpkin Chocolate Chip Cookie
These Pumpkin Chocolate Chip  Cookies are our fall favorite treat!
They are soft and fluffy. Filled with pumpkin flavor, and chocolate chips.

About 30 cookies
  • ½ cup packed brown sugar
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 cups Extra White Gold Gluten Free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  •  teaspoon ground nutmeg (optional)
  • 1 cup semisweet chocolate chips

How to make?

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix both sugars and the oil. Add egg, pumpkin and vanilla and whisk until smooth.
  • In a medium bowl, combine Extra White Gold flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until incorporated.
  • Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
  • Refrigerate the batter for an hour. Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 12–14 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.




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