Soft and Chewy Chocolate Chip Pumpkin Cookies

Pumpkin cookies. They are an autumn staple dessert, people! If there is one thing I love, it's a super moist and soft pumpkin cookie. Yum. Get in my belly! My phone's camera does not do these cookies justice, I promise!

I have made several different pumpkin foods so far this autumn season (don't get me started on the pumpkin pancakes I made a few days ago... they were so yummy topped with butter and brown sugar!) but until yesterday, I hadn't gotten around to making pumpkin cookies. That was a problem I needed to fix.

I love my mom's pumpkin cookie recipe, but I could not find my copy of it... so I looked up a couple different recipes online that were similar to my mom's and tweaked them a bit to come up with my own version. They turned out pretty well! And I love how orange they are.



Chocolate Chip Pumpkin Cookies

1 cup canned or fresh pumpkin puree
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oil
1 large egg
1 Tbsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 cup chocolate chips

1. Preheat oven to 350 F.

2. Combine pumpkin, sugars, oil, egg, and vanilla in a bowl.

3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add this flour mixture into the pumpkin mixture and mix well.

4. Mix in the chocolate chips.

5. Drop by medium spoonfuls onto a baking sheet (lined with parchment paper or lightly greased). Bake for 10-12 minutes. Let cool in pan for 2-3 minutes and then remove onto cookie rack to cool.

6. Enjoy with a big glass of milk! Store them in a sealed container to maintain moisture and freshness.



Really, you guys. These cookies are so good, I am not even joking! I am definitely going to be making them again this season. On another note... I've decided that I really want/need cookie scoops. Does anybody want to give me an early Christmas present? ;)