These big, soft chocolate chip pumpkin cookies are super moist and perfectly spiced. The mellow fruity flavor of the pumpkin goes really well with the bitterness of the semi-sweet chocolate.
This recipe is adapted from the pumpkin cookie recipe posted over at Joy the Baker's blog:
Chocolate Chip Pumpkin CookiesNotes:
2 c (280 g) all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c sugar
1/2 c canola oil
1 c pumpkin puree
1 tsp vanilla extract
1 c semi-sweet chocolate chips
1. Move a rack to the middle of your oven and preheat it to 325°.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a medium bowl, beat together the eggs and sugar until light. Add the oil, pumpkin, and vanilla extract and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir them together by hand until the dough is just barely combined. Stir in the chocolate chips.
5. Using a 1/4 cup measuring cup, measure out 1/4 cup mounds of dough and place them 2 inches apart on a lightly greased baking sheet. I was able to fit 6 cookies on my standard sized baking sheet.
6. Bake the cookies for 16 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Cool the cookies on the baking sheet for five minutes before transferring to a wire rack to cool completely.
- These cookies will keep fresh four about five days in an airtight container.
- They also freeze well.
- These cookies tend to stick together a bit, so I recommend separating layers with some parchment paper.
- These cookies are very sturdy and are well suited for sending through the mail.