Every time the pumpkin spice latte makes its debut and my Pinterest fills up with pictures of plaid shirts and blanket scarves, the high in central Texas is inevitably over 100 degrees. Now that it’s finally fallen below 70 a few days in a row, I guess we can say it’s fall, ish. So I feel comfortable introducing my favorite dessert recipe: pumpkin chocolate chip cookies!
These cookies are super moist with a rich, lightly sweet flavor that’s distinctly fall-ish. They are easy and fast to make and a major crowd-pleaser. (Unlike blanket scarves, which just look absurdly huge on me. Womp womp.)
I’ll let you in on a secret: The reason these cookies are so good is that I made the recipe wrong. The original recipe, which I got from a classmate in college, calls for 1 cup of pumpkin. I use a whole can of pumpkin, which is about two cups. I didn’t even notice the mistake until the sixth or seventh time I made the recipe. I kept it up because the extra pumpkin is what keeps the cookies so soft and moist, even after a few days.
These cookies would be great with chopped pecans mixed in if you wanted some extra crunch. If you’d like a more powerful spice flavor, you could also add a little nutmeg or allspice or whatever strikes your fall fancy. Whether you stick to the recipe or kick it up a notch, these cookies are a great sweet treat to have on hand as the weather gets cooler.
Without further ado… bake away!
pumpkin chocolate chip cookies
|Prep time||10 minutes|
|Cook time||12 minutes|
|Total time||22 minutes|
- 1 can pumpkin
- 1 cup sugar
- 1/2 cup oil
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups chocolate chips
|Preheat the oven to 350 degrees.|
|In a large bowl, mix pumpkin, sugar, oil, and egg.|
|In a medium bowl, mix flour, baking soda, baking powder, cinnamon, and salt.|
|Add dry ingredients to the large bowl and stir well. Add vanilla extract and chocolate chips.|
|Scoop onto a parchment-lined cookie sheet. Bake at 350 degrees for 12 minutes or until the cookies are no longer wet on top.|
|Let them cool (yes, really). Enjoy with a nice cup of coffee or tea!|