Pumpkin Chocolate Chip Cookies

I’ve never been the biggest fan of anything pumpkin flavored.  Not pumpkin pie.  Nor pumpkin cheesecake.  And especially not pumpkin spice lattes.  The flavor is just “meh” to me.  All that to be said, my whole family tends to love the taste.  And from the looks of social media, it appears that the rest of the free world feels the same way as my family.  However, these pumpkin chocolate chip cookies are some of the best cookies I’ve ever tried. Consider me converted (kind of).

I’m so grateful for people who actually know how to combine the right ingredients in just the perfect way so that I could, in turn, enjoy the tastiness without any of the frustration 🙂  Chelsea’s Messy Apron knocked this one out of the ballpark. These cookies are a bit thicker than your regular chocolate chip cookies.  And they’re so unbelievable fluffy and moist.  Almost like cake, but not quite.  Somehow they’re both dense and airy.  Easy to prep and bake, quick to disappear.  

8 very enthusiastic thumbs up from this family of four! 

Pumpkin Chocolate Chip Cookies

Recipe by Chelsea’s Messy Apron

Ingredients

• 
  1 CUP canned pure pumpkin (NOT pumpkin pie filling)
  

• 1 C. granulated sugar

• 1/4 C. light brown sugar, lightly packed

• 1/2 C. vegetable oil

• 1 large egg

• 1 TBSP vanilla extract

• 1 tsp. ground cinnamon

• 1 tsp. pumpkin pie spice

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 2 C. all-purpose flour

• 1 C. semi-sweet chocolate chips
  

• 1 C. milk chocolate chips

Directions

• In a large bowl, combine 1 cup of pumpkin, white sugar, brown sugar, vegetable oil, egg, and vanilla.  Use an electric mixer to beat ingredients until smooth. 
• Add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both chocolate chips.  Beat these in with your electric mixer, but only until combined!  DON’T overmix!!  
• You’ll notice that your batter seems more cake batter-like in consistency and that’s exactly how it should be.  Cover the bowl tightly and chill for 1-10 hours.  I chilled mine for approximately 1 hour and 15 minutes.  
• 
  Remove from fridge and scoop out about 1/4 C. of the batter and place in a mound on a cookie sheet lined with parchment paper. This amount will yield larger, bakery style cookies.  If that’s white you like, be sure to only place 6 mounds of dough on the baking sheet at a time to prevent it from running together.   
• Bake for 12-15 minutes at 350.  Remove from oven and place on racks to cool.
  
  
  
  
  

Notes

• Visit Chelsea’s Messy Apron for more INCREDIBLE recipes!