1/2 cup vegetable oil
1 1/2 cups sugar
1 Tbsp Cool Whip Lite
1 15oz can pumpkin
1 tsp vanilla
2 1/2 cups flour (+ 2 Tbsp for high altitude)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 cups semi-sweet chocolate chips
Combine oil, sugar, and Cool Whip. Mix in pumpkin and vanilla. In separate bowl, mix flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients to wet ingredients and mix well. Stir in chocolate chips. Drop onto lightly greased cookie sheets by tablespoon. Bake at 375 for 10-12 minutes. Yields 30 medium to large sized cookies.
Derived from: A Bear in the Kitchen
1 1/2 cups sugar
1 Tbsp Cool Whip Lite
1 15oz can pumpkin
1 tsp vanilla
2 1/2 cups flour (+ 2 Tbsp for high altitude)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 cups semi-sweet chocolate chips
Combine oil, sugar, and Cool Whip. Mix in pumpkin and vanilla. In separate bowl, mix flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients to wet ingredients and mix well. Stir in chocolate chips. Drop onto lightly greased cookie sheets by tablespoon. Bake at 375 for 10-12 minutes. Yields 30 medium to large sized cookies.
Derived from: A Bear in the Kitchen
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