Boyd’s Famous Pumpkin Chocolate Chip Cookies

OK, so maybe these cookies aren’t famous. But they should be!  We eat them all year round, but during the fall they especially hit the spot!

2 C pureed pumpkin (or one 15 oz can–That’s what we use.)
2/3 – 3/4 C Vegetable Oil (I use closer to 2/3 C)
2 tsp Cinnamon
4 tsp Baking Powder
2 tsp Baking Soda (“Baking Powder AND Soda?” you say? Don’t ask me; IT WORKS!)
2 C Sugar
2 Eggs
2 tsp Salt
2 tsp Vanilla
4 Cups Flour
2 Cups Chocolate Chips
1 Cup Walnuts (opt)

1. Preheat oven to 375 degrees F.
2. In a stand mixer, add ALL ingredients, one by one, and mix on Medium speed until fully incorporated. Really. That’s all you do.
3. Drop heaping spoonfuls 1 – 2 Inches apart on a lightly greased cookie sheet.
4. Bake for 12 – 15 minutes or until springy to the touch.
5. Let cool on the sheet for 5 minutes, then remove to a rack or some such device–we use a cheesecloth on our counter.


Source: By AWESOME Father-in-Law, Boyd.


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