It's fall, so in my house, that means one thing: BRING ON THE PUMPKIN RECIPES. Pumpkin pie, pumpkin roll, pumpkin pancakes---we love it all. And this recipe, for Chocolate Chip Pumpkin Cookies, is one of my absolute favorites!
This recipe was given to me by my dear friend Jess way back in 2003--and I've been making these yummy soft cookies ever since. This is without a doubt my go-to pumpkin cookie recipe!
A few notes: This recipe makes a massive amount of cookies. Depending on how big you make them, you can get anywhere from 4 to 6 dozen! If you want a smaller amount, just cut the recipe in half, or make them all and freeze a dozen or two. Also, because these are made with pure pumpkin, they can start to "sweat," so if there are any leftovers after the first day, you might want to store them in the fridge. These are also egg-free, so they're great if anyone in your family has an egg allergy!
My Favorite Chocolate Chip Pumpkin Cookies
Preheat oven to 350 degrees.
Mix together these dry ingredients:
4 cups of flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
Dash nutmeg and/or ginger (*my personal addition, optional)
Set this aside and mix the wet ingredients:
2 sticks butter (I usually use 1 stick of butter and 1 cup of applesauce)
2 cups of canned pumpkin (100% pumpkin, not pumpkin-pie filling)
2 tsp vanilla
2 cups of sugar (I usually cut this in half, and they're still sweet!)
12-ounce bag of chocolate chips
Slowly mix wet ingredients into the dry ingredients, then gently stir in chocolate chips.
Spoon by rounded tablespoons onto greased cookie sheet (or use parchment paper).
Bake for 12-15 minutes at 350 degrees. Let rest on pan for 1-2 minutes before removing to cooling rack.
Enjoy!
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