Ingredients:
Preheat the oven to 350 degrees. Line baking sheets with Parchment paper.
In a small bowl, bring together flour, baking powder, baking beverage, Cinnamon and salt. In big bowl, cream sugar, brown Sugar and margarine with an electric hand mixer on low Speed. Add pumpkin, vanilla and milk and mix well. Add Fl our mixture to sugar mixture, at that time stir in chocolate chips.
Drop heaping tablespoons of dough on baking sheets, 2 Inches apar t. Bake for 10 to 12 minutes or until cookies Are lightly browned on the edges. If you are baking more Than sigle sheet at a time, rotate the sheets halfway through The baking time. Let cookies cool on the baking sheet for15 minutes, at that time conveying to a cooling rack. Store cooled Cookies in a container with a free fitting lid, as they are Very damp, at room temperature.
Output: 36 Cookies
Preparation: Minutes
Difficulty: Easy
- 2 cups fl our
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- teaspoon salt
- 1 cup margarine, softened
- ½ cup sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin
- (not pumpkin pie fi lling)
- 1 teaspoon vanilla
- ½ cup chocolate chips
In a small bowl, bring together flour, baking powder, baking beverage, Cinnamon and salt. In big bowl, cream sugar, brown Sugar and margarine with an electric hand mixer on low Speed. Add pumpkin, vanilla and milk and mix well. Add Fl our mixture to sugar mixture, at that time stir in chocolate chips.
Drop heaping tablespoons of dough on baking sheets, 2 Inches apar t. Bake for 10 to 12 minutes or until cookies Are lightly browned on the edges. If you are baking more Than sigle sheet at a time, rotate the sheets halfway through The baking time. Let cookies cool on the baking sheet for15 minutes, at that time conveying to a cooling rack. Store cooled Cookies in a container with a free fitting lid, as they are Very damp, at room temperature.
Output: 36 Cookies
Preparation: Minutes
Difficulty: Easy
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