From the Livermore 1st Ward Relief Society October 2010 Newsletter
Ingredients:
2 c. all-purpose flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 t. vanilla extract
1 c. chocolate chips (whatever you like)
1/4 t. ground cloves
Directions:
1. Preheat oven to 325* F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, soda, salt and spices together in a medium bowl and set aside. 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 mixer and scrape the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in flour mixture to incorporate. Mix in chips.
3. Using 1/4-cup capacity scoop, scoop mounds of dough onto prepared baking sheets, spacing cookies at least 2 1/2 inches apart. Use a metal spatula to smooth and flatten the rounds. Bake cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack. Cool completely.
4. Dust cookies lightly with powdered sugar. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Ingredients:
2 c. all-purpose flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 t. vanilla extract
1 c. chocolate chips (whatever you like)
1/4 t. ground cloves
Directions:
1. Preheat oven to 325* F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, soda, salt and spices together in a medium bowl and set aside. 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 mixer and scrape the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in flour mixture to incorporate. Mix in chips.
3. Using 1/4-cup capacity scoop, scoop mounds of dough onto prepared baking sheets, spacing cookies at least 2 1/2 inches apart. Use a metal spatula to smooth and flatten the rounds. Bake cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack. Cool completely.
4. Dust cookies lightly with powdered sugar. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
