From September to November, it’s hard not to notice the pumpkin-flavored craze: lattes, muffins, granola bars, doughnuts, ice cream… This year, I even saw pumpkin-flavored vodka. I know it’s February, but personally, I’m a big supporter of year-round pumpkin consumption.
These cookies are soft and moist: a little cake-like, a little cookie-like. They are very fluffy right out of the oven, but they sink down a little bit as they cool. They are best if you let them sit for a little while; the pumpkin flavor (and orange color) becomes much more pronounced.
Makes 3-4 dozen cookies
- 1 cup canned pumpkin
- 1 egg
- 1/4 cup plain or vanilla greek yogurt*
- 1/4 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup white sugar
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 bag semi-sweet or dark chocolate chips (~6oz)
*can be substituted for another 1/4 cup oil
Preheat oven to 350°F
- Place all of the wet ingredients in a large bowl. Using a mixer, stir until well-combined.
- Add the dry ingredients. Mix until well-combined.
- Stir in the chocolate chips by hand.
- On a baking sheet line with parchment paper, drop spoonfuls of the dough.
- Bake the cookies at 350°F for approximately 12 minutes.