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Old-fashioned puffy chocolate chip pumpkin cookies, with a cakey texture ~ drizzled with a chocolate glaze. These can also be made with Splenda and sugar-free chocolate chips.
Soft Puffy CHOCOLATE CHIP PUMPKIN COOKIES ~ sugar or sugar-free
1 cup pumpkin puree…………….……….1/2 cup vegetable oil
1 cup granulated sugar or plain white Splenda
2 tsp. vanilla………………….……………....1 large egg
2 cups flour…………………………………...2 tsp. baking powder
1 tsp. baking soda (increase to 1-1/2 tsp. if using Splenda)
1 tsp. cinnamon………………………….…1/2 tsp. salt
1 tsp. milk (any type ~ I like unsweetened vanilla almond or cashew milk)
3/4 cup mini-morsel or sugar-free chocolate chips
Optional: 3/4 cup chopped pecans (my husband likes nuts, but my daughters and I prefer no nuts)
Optional: CHOCOLATE DRIZZLE GLAZE (below)
***
Preheat oven to 375. Line cookie sheets with parchment paper & set aside. ** In a small bowl, dissolve the baking soda in the milk and set aside.
Put the pumpkin, sugar, oil, vanilla and egg in your electric mixer bowl and blend completely. Then beat in the baking powder, cinnamon and salt. Scrape down the sides of the bowl and blend in the baking soda mixture completely.
Gradually add flour; raise speed to medium & beat about 30 seconds until completely blended. Scrape down sides of the bowl and blend in the chocolate chips (and nuts).
Use small cookie scoop (I spray it with non-stick spray) to make mounds on cookie sheets (about 12-16). Bake for 10-12 minutes. Let them cool on pans a few minutes before removing to rack or paper to cool completely. Then, if you want, drizzle them with chocolate glaze. Makes 3-4 dozen.
CHOCOLATE GLAZE: 3/4 cup powdered sugar (or 1/2 cup plain white Splenda whisked together with 1/4 cup cornstarch) plus 1 TB unsweetened cocoa powder ~ whisk in milk 1 tsp. at a time until thick drizzle consistency.
Soft Puffy CHOCOLATE CHIP PUMPKIN COOKIES ~ sugar or sugar-free
1 cup pumpkin puree…………….……….1/2 cup vegetable oil
1 cup granulated sugar or plain white Splenda
2 tsp. vanilla………………….……………....1 large egg
2 cups flour…………………………………...2 tsp. baking powder
1 tsp. baking soda (increase to 1-1/2 tsp. if using Splenda)
1 tsp. cinnamon………………………….…1/2 tsp. salt
1 tsp. milk (any type ~ I like unsweetened vanilla almond or cashew milk)
3/4 cup mini-morsel or sugar-free chocolate chips
Optional: 3/4 cup chopped pecans (my husband likes nuts, but my daughters and I prefer no nuts)
Optional: CHOCOLATE DRIZZLE GLAZE (below)
***
Preheat oven to 375. Line cookie sheets with parchment paper & set aside. ** In a small bowl, dissolve the baking soda in the milk and set aside.
Put the pumpkin, sugar, oil, vanilla and egg in your electric mixer bowl and blend completely. Then beat in the baking powder, cinnamon and salt. Scrape down the sides of the bowl and blend in the baking soda mixture completely.
Gradually add flour; raise speed to medium & beat about 30 seconds until completely blended. Scrape down sides of the bowl and blend in the chocolate chips (and nuts).
Use small cookie scoop (I spray it with non-stick spray) to make mounds on cookie sheets (about 12-16). Bake for 10-12 minutes. Let them cool on pans a few minutes before removing to rack or paper to cool completely. Then, if you want, drizzle them with chocolate glaze. Makes 3-4 dozen.
CHOCOLATE GLAZE: 3/4 cup powdered sugar (or 1/2 cup plain white Splenda whisked together with 1/4 cup cornstarch) plus 1 TB unsweetened cocoa powder ~ whisk in milk 1 tsp. at a time until thick drizzle consistency.
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