I made these cookies Monday for Jonathan’s coworkers. They never got delivered, so I’ve taken on the arduous task of disposing of them before they go bad {in others words, I’m eating them all}. And it would be a shame to not pass along this amazing recipe to all of you.

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

Absolutely delicious. Every time I open the container a wave of pumpkin fills the air and it’s a-maz-ing. I do highly recommend eating them with a glass of milk, because they are super rich!