While my favorite pumpkin fall treat is pumpkin bread, the most requested baked good I get are for these soft pumpkin chocolate chip cookies. I’ve tried a couple of recipes and this one has been my favorite.
The cookies bake up like soft cakes. The cookies are easy to make, though the dough is very wet so it is hard to work with. It’s a little like putting a thick cake batter onto a baking sheet.
I think I may play around with trying to create a firmer dough. These little cookies are puffy and pillowy soft. I love breaking one in half and biting in. They are quite addictive too. I’m embarrassed to say how many I ate after I finished photographing.
These are definitely one of the recipes I’ll bake a few times before Fall baking season is over. They are easy to make and they get rave reviews.
Pumpkin Chocolate Chip Cookies
Yield: 2 dozen cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.
3. Stir in the chocolate chips.
4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.
5. Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough will be almost the same size and shape as the finished cookies as the batter does not spread much.
Slightly adapted from All Recipes