These are my favorite pumpkin chocolate chip cookies EVER. I look forward to making these every fall ever since I tried this recipe eight years ago. The original recipe called for a vanilla glaze drizzled on top of the cookies, but I honestly think they are just as good without the extra sugar. It has a good helping of pumpkin so I don't feel totally bad eating half the batch by myself.
You'll Need:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 can (15 oz.) pumpkin puree (we used Libby's brand)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 12-oz. pkg. chocolate chips
Directions:
Preheat oven to 375° F. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; move to wire racks to cool completely.
This recipe will make about 4 dozen cookies. To change it up, you can split the dough in half and instead of using chocolate chip cookies, add white chocolate and dried cranberries to the other batch and make mini cupcakes. They are just as delicious!
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