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Pumpkin Chocolate Chip Cookies
Ingredients:
• 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 Pinch ‘n Rub Vietnamese Cinnamon
• 1 T Pinch ‘n Rub Pumpkin Pie Spice
• 1/2 teaspoon Pinch ‘n Rub Himalayan pink salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 T Pinch ‘n Rub. Ginger Fusion Sugar
• 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 Pinch ‘n Rub Vietnamese Cinnamon
• 1 T Pinch ‘n Rub Pumpkin Pie Spice
• 1/2 teaspoon Pinch ‘n Rub Himalayan pink salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 T Pinch ‘n Rub. Ginger Fusion Sugar
Directions:
Preheat oven at 350 degrees.
In a bowl, combine canned pumpkin, white sugar, vegetable oil, and the egg. In a separate bowl, stir together flour, baking powder, spices, and salt. Dissolve the baking soda with the milk and stir in. Add dry mixture to the wet mixture and mix well. Add vanilla and stir in chocolate chips.
Drop by spoonful on greased cookie sheet and add a pinch of Ginger Fusion Sugar on top of each cookie. Bake for 10 minutes or until lightly brown and firm.
