These are just almost the same exact recipe except with choco chips…and powdered sugar. I think those two ingredients might just make them even more delicious than the butterscotch ones. Who knew that was even possible.
Well, Joy the baker knew. That’s who gave me the idea. She’s such a smarty pants.
Adapted from Joy the Baker
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
1) Preheat the oven to 325 degrees F.
2) Line two baking sheets with aluminum foil
4) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and fluffy.
5) Once done mixing well, scrape the sides of the bowl.
6) On low speed, mix the oil, pumpkin, and vanilla until blended.
7) Mix in the flour mixture to incorporate it. Mix in the chips.
8) Use a 1/4 cup or your hands to drop dough balls about 2 1/2 inches apart on the cookie sheets.
9) Bake for 15-17 minutes and do the toothpick trick. Make sure the top feels firm before you remove them from the oven.
10) Cool for about 5-7 minutes and then top with powdered sugar (don’t be sparing)
11) Share and Enjoy!
I am so happy that all my buds at school actually like pumpkin with the exception of a few. Anything of the pumpkin variety is quickly eaten up and these were no exception. Super tasty. Super fluffy. Super amazing. Go make these, please.