Pumpkin Chocolate Chip Cookies
Adapted from Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated if you have it)
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 chopped walnuts (optional)
1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3. In a large bowl using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the chips and nuts by hand.
4. Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop.
5. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Coming soon... pregnant belly pictures. Have I mentioned that Elle's been karate kicking me like crazy? Love this little ninja!!