pumpkin-cookies

The BEST Pumpkin Chocolate Chip Cookies

I love pumpkin spice. Like a lot, a lot. Most people start to complain when pumpkin spice items start showing up in the stores. “It’s too early,” they say. But not I. If I could have pumpkin spice all year long, that would make me very, very happy.

But then it might ruin the ahh-mazing-ness of the pumpkin spice. Because it also means fall… boots, scarves, sweaters, cider, donuts, leaves changing. Ah! I love fall!

So as soon as pumpkin spice anything starts showing up, I must have it all! Pumpkin pancakes, pumpkin chili, pumpkin coffee. And most of all… PUMPKIN COOKIES. Nom, nom, nom.

These cookies, guys. They are… well, if I could marry a cookie, this would be it. But then I’d eat it so that probably wouldn’t be a good idea.

One of the first times I made these cookies, we had people coming to stay with us and I thought it would be nice to share some delicious, freshly-baked cookies with them. And it was… but… they were sooo good that they were almost all gone the first night. And (sorry, if you read this… haha) my husband and I hid some of the cookies and devoured them behind our guests’ back.

It still wasn’t enough! We needed more. So I made another batch… and another… with plans to share them with our neighbors and my husband’s office, but they never made it out of our house…

You need these cookies. I hope you love them as much as I do!

 

Ingredients:

1 c canned pumpkin (NOT pumpkin pie filling)
1 c sugar
¼ c brown sugar
½ c vegetable oil
1 egg
1 tbsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 c flour
¾ c mini milk chocolate chips
¾ c regular milk chocolate chips

Directions:

  1. Preheat oven 350 degrees and line a baking sheet with parchment paper.
  2. Add pumpkin, sugar, brown sugar, vegetable oil, egg and vanilla into a large bowl and mix until well blended.
  3. Add cinnamon, pumpkin pie spice, baking powder, baking soda, salt and flour. Mix until combined.
  4. Add chocolate chips and stir until mixed evenly.
  5. Scoop about ¼ c of dough for each cookie. This will make large, bakery style cookies. If you would like smaller cookies, use about 2 tbsp dough.
  6. Bake for 12 to 15 minutes. Slightly under-bake for most delicious results.
  7. Try not to eat the entire batch… Seriously.

 

*This post may contain affiliate links. By clicking on them, you will be taken to an Amazon product page. If you make a purchase, I will receive a portion of your purchase, but this will not change your price or buying experience in any way. All opinions of these products are my own and not influenced by anyone other than myself or my family.

Leave a Reply

Your email address will not be published. Required fields are marked *