When it comes to seasons fall isn’t my favorite, but I’ll take any excuse to wear mustard yellow everyday and eat pumpkin everything. Today, I will be sharing a recipe for my fav pumpkin chocolate chip cookies. Trust me, once you eat one you won’t be able to stop eating them.
What you’ll need:
- 1/2 cup oil
- 1 cup pure pumpkin
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp milk
- 1 tbl cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 2 cups semi-sweet chocolate chips
You will also need one large, medium, and small bowl.
In the large bowl combine oil, pumpkin, sugar, egg, and vanilla.
In small bowl combine baking soda and milk, stir until a thick consistency and then combine in with your pumpkin mixture.
In the medium size bowl combine cinnamon, baking powder, salt and flour. After you mix the dry ingredients, add to your pumpkin mixture.
Mix all the ingredients until you get a light brown dough, dough should be wet, this is a sticky and a bit messy of a dough. After you achieve the dough texture, fold in your chocolate chips.
You should leave the dough in the fridge for one hour +, it allows the dough to harden a bit so it is easier to handle.
Preheat oven to 350 and begin scooping or using your hands to place dough on cookie sheet. Like I mentioned before, the dough is sticky, just have fun with it. They don’t have to be perfect circles. Bake for 10-12 mins.
All photos taken in my home by Heather Evangelista on a Cannon Rebel T3I
Outfit details: Both the jumpsuit and sweater are made by Free People, head band is a vintage silk scarf.
Living my best life,