These cookies are sweet and ever so yummy with the bits of chocolate mixed with pumpkin flavor. I always make a double batch of these yummy cookies and freeze some for later. When you want to enjoy one just pull it out of the freezer, wrap in a napkin, and microwave for 15 seconds. It’s like the cookie just came out of the oven! You are really going to enjoy this recipe anytime of the year. I know that I certainly do!
My husband and kids often ask for these cookies when the leaves on the trees begin to change as they know it’s pumpkin spice season haha!
Ingredients
2 cups Gold Medal flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp McCormick ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp Morton salt
1/2 cup packed light-brown sugar
1/2 cup Domino sugar
1/2 cup Wesson vegetable oil
1 large Eggland’s egg
1 tsp vanilla extract
1 cup Libby’s canned pumpkin puree
3/4 cup milk chocolate chips
3/4 cup Toll House semi-sweet chocolate chips
Instructions
Preheat oven to 350F. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the sugar, brown sugar and vegetable oil until combined. Add the egg and vanilla, then add pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined. If needed, scrape down the sides of the bowl. The batter will be pretty wet. With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
Drop dough 2 Tbsp at a time onto baking sheets lined with parchment paper, spacing cookies two inches apart. Bake in preheated oven about 12 minutes until cookies are nearly set. Make sure the top layer of the cookie is cooked through, you don’t want to under-bake these. Allow to cool 5-10 minutes before transferring to a wire rack to cool.
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Quick Tip: These yummy cookies are perfect for a fall treat.
