Healthy Pumpkin Cookies

These are soo yummy for fall! And this is the second time making these this week per Rev’s request! So they are kiddo approved!!!! This is a double recipe, making about 48 cookies, which are super easy to freeze and grab as needed!

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Ingredients

2 cups sugar
1 cup melted butter
2 cups pumpkin puree
2 large eggs
2 tsp milk
2 tsp vanilla extract
5 cups fresh milled soft white
4 tsp baking powder
2 tsp baking soda
1 tbsp cinnamon
1 tsp salt
3 cups chocolate chips

Instructions

Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
Combine sugar and oil in a mixing bowl and stir well to mix. Add pumpkin, egg, milk, and vanilla and mix until smooth.
In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
Add dry ingredients and chocolate chips to the wet ingredients and stir just until incorporated.
Drop by large spoonfuls onto the prepared baking sheet. Bake for 14 minutes. Cool for a few minutes on the baking sheet, then transfer to a cooling rack

Notes

*If you're not using fresh milled flour, use 4 cups of all-purpose flour*