These are unusual cookies. They aren’t eaten warm out of the oven, but cold from the refrigerator. They are full of flavor and easy to make.
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk (I use unsweetened almond milk)
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, nutmeg, clove and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla and chocolate chips.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
- Let cool completely to room temperature, then put cookies in an air tight container and refrigerate for 2 hours or over night.