Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
• 1 cup canned pumpkin puree
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup butter or margarine
• 1 egg
• 1 tsp. baking soda
• 1 tsp. milk
• 2 cups whole wheat pastry flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1 Tbsp. pure vanilla extract
• 1 cup semisweet or dark chocolate chips

Prep: Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray.

To do:

• In a large bowl, cream together pumpkin, sugars, butter and egg.
• In a small dish, dissolve baking soda into milk. Set aside.
• In a separate bowl, stir together flour, baking powder, salt and spices.
• Add baking soda mixture to flour mixture.
• Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough.
• Add vanilla extract and chocolate chips.
• Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake 10-12 minutes or until lightly browned.

I recently picked up a few Scoops and they're great for making your cookies all the same size so they all come out evenly cooked. It made a big difference. I like the little ones because then each cookie is about 2 bites, and you don't feel bad eating more than one. It also makes them easier to share!

Enjoy...