Every year when Pumpkin season hits. These babies get whipped up and eaten like hotcakes in our house. This has been my go to recipe for years and every time I take a bite I remember exactly why I love these absolutely fluffy, melt in your mouth pumpkin cookies so much! Here is what you are going to need to make your pumpkin chocolate chip cookie dreams come true.
- 1 cup of sugar ( or sugar alternative)
- 15 oz (can, box, or fresh puree) of Pumpkin
- 1/2 cup of Butter (or butter alternative)
- 2 1/4 cup of Flour (or flour alternative)
- 1 tsp baking powder
- 1 tsp of baking soda
- 2 tsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp of salt
- 1/2 a pack of chocolate chips ( chunks or big chips are my favorite and dark chocolate or semi-sweet)
Pre-heat oven to 375 degrees. Mix together Sugar, Pumpkin and softened Butter until combined in a large mixing bowl. In a separate bowl mix flour baking powder, baking soda, cinnamon, ginger, nutmeg, and salt then slowly add into pumpkin mixture. After both mixtures are combined fold in your chocolate chips for all that melty goodness. (I wont tell if you use more than half the bag.)
Drop and Smooth out by spoonful (*I use a medium size ice-cream scoop) onto un-greased cookie sheet. Bake for 10 minutes.
*Hint Cookies DO NOT brown and dough looks really gooey.
I offer a lot of room for alternatives in this recipe because I have made it through all dietary changes and fads I have gone through over the years. As long as you follow the rules of your alternative ingredient these cookies still come out absolutely delicious. Some of my favorite alternatives over the years have been oat flour, coconut sugar, earths balance vegan spread (instead of butter). You can also save some chocolate chips to press into the top when the cookies come out of the oven.
Eat up, enjoy, and try to share the pumpkin goodness, if you can!