- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup dutch processed cocoa powder
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 350°F and line baking sheets with parchment paper.
Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, whisk together together flour, baking powder, baking soda, cocoa powder, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips.
Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The dough will be sticky and wet and hard to shape. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.
Bake for approximately 10-15 minutes until cookies are firm to the touch and can be moved off silpat mat without bottom sticking.
Recipe adapted from All Recipes