I was digging through my recipe box the other day and came across this recipe from my Mom dated 1978. Since its fall and the time for all things pumpkin I decided to give them a try. They are a delicious soft & chewy cookie.
An alternative could be to eliminate the white chocolate chips from the cookie dough and melt the chips and drizzle the melted chocolate over the baked cookie.
- 4 cups flour
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 2 cups sugar
- 2 eggs
- 2 tablespoons milk
- 1 cup oil
- 2 teaspoons vanilla
- 1- 16 oz can of pumpkin
- 1 package of white chocolate chips
- Preheat oven to 375 degrees.
- Combine flour, baking soda, baking powder, salt and cinnamon in a bowl.
- In a separate bowl, mix sugar, eggs, milk, oil, and vanilla.
- Add dry ingredients, in small amounts, to your wet ingredients, mix well. Continue until all your dry ingredients are blended into the wet ingredients.
- Add white chocolate chips, mix well.
- Line a cookie sheet with parchment paper.
- Drop dough by spoonful onto cookie sheet.
- Bake for 14 minutes. Remove from oven, cool on baking sheet for a few minutes and then transfer to cooling rack to cool completely.
Thank you Heather for assisting with the food styling!