Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin
adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to justify having
seconds!


2 cups flour
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 filling)
1 teaspoon vanilla
½ cup chocolate chips


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a large bowl, cream sugar, brown sugar and margarine with an electric hand mixer on low
speed. Add pumpkin, vanilla and milk and mix well. Add flour mixture to sugar mixture, then 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 one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool on the baking sheet for 15 minutes, then transfer to a cooling rack. Store cooled
cookies in a container with a loose fi tting lid, as they are very moist, at room temperature.
Yield: 3 DOZEN COOKIES
Prep time: 25 MINUTES