Zeppole Baking Company's Pumpkin chocolate chip cookies


2 cups canned pumpkin solids (not pumpkin spice pie filling)

1.5 cups sugar

1 cup canola oil

2 large eggs

1.25 tablespoons vanilla extract

1.25 tablespoons whole milk

2 cups unbleached wheat flour

1.25 tablespoons baking soda

2 tablespoons ground cinnamon

2 teaspoons salt

1.5 cups semi-sweet chocolate chips


Place all ingredients in a mixing bowl and mix all ingredients by hand until all of the ingredients are fully incorporated into the batter.

If using an electric mixer, set it at the lowest speed, as you do not want to over-mix the batter.

Place the bowl containing the batter into the refrigerator and let cool for approximately 30 minutes.

Remove batter from the refrigerator and use a 1.5 ounce scoop* to portion 12 cookies onto a greased baking pan.

Bake in a convection oven at 350 degrees for 26 minutes or in a standard oven at 375 degrees for 30 minutes until golden brown.

Remove from oven, let cookies cool and enjoy!

* The professional model is the #24 red handled scoop.