It’s Officially Christmas time! How I have missed you! Cue the Starbucks Peppermint Mocha please! There are so many amazing holiday inspired recipes that I cannot wait to tell you all about. But, first things first, these amazing Pumpkin Chocolate Chip cookies. Did you look at the picture? I mean, how can you say no? For all you pumpkin lovers out there, these cookies are to the bomb.com. The smell alone will make your mouth drool, they are so soft and chewy (and not hard on the edges like most of our cookies), they have the right amount of sweetness, and extremely easy to make. I honestly wish that I had an awesome story to go with these cookies but I don’t. My husband was craving something sweet, and I have made these before and just happened to have the ingredients on hand. Boring I know, but anyways, everyone has time for cookies! Check out the recipe below!
Pumpkin Chocolate Chip Cookies (Bakery Style)
- 1 C Canned Pumpkin (Not an entire can, trust me!)
- 1 C White Granulated Sugar
- 1/4 C Brown Sugar Lightly Packed ( I used light brown for this recipe)
- 1/2 C Vegetable Oil
- 1 LRG Egg
- 1 TBS Vanilla Extract
- 1 TSP Ground Cinnamon
- 1 TSP Pumpkin Pie Spice
- 2 TSP Baking Powder
- 1/2 TSP Salt
- 2 C All-Purpose Flour
- 1 C Semi-sweet Chocolate Chips
- Large Mixing Bowl
- Wisk (For mixing ingredients)
- Spoon (To drop cookies onto the cookie sheet)
- Optional: Flour Sifter (Not neccesary, but I find it makes fluffier cookies)
- Optional: Red Food Coloring (To make the pumpkin color POP!)
- Preheat the oven to 350 degrees F and line a large cookie tray with parchment paper. Set aside while you get the cookies ready.
- In a large bowl, add in ONE CUP of canned pumpkin puree (not pumpkin pie filling, there's a difference), white sugar, brown sugar, vegetable oil, the egg, and vanilla. *Tip: DO NOT add in the entire can of pumpkin. Yes, I love my pumpkin too, but it will make the cookies very sticky, and they WILL fall apart. Trust me, don't do it!
- Wisk the ingredients until completely smooth. If desired, add in a few drops of the food dye (1-2 drops will be more then enough). This gives the cookies a more "pumpkin" color. The cookies in my photos do include the food coloring. This is optional ONLY!
- Add these ingredients in the bowl WITHOUT stirring in between. Add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and 3/4 CUP of chocolate chips.
- With all of the ingredients layered on top, gently wisk together all of the ingredients until combined. Take care to not over-wisk, as this does have an effect on how the cookies bake.
- Use the remaining 1/4 cup of chocolate chips, place them on top the cookies right before putting them in the oven.
- Bake in the oven for 12-15 minutes (slightly under-bake for best results as cookies will still cook while cooling down) and remove. Let the cookies cool down until warm to the touch BEFORE removing them from the cookie tray. Removing while hot WILL cause them to fall apart. I know, the smell is irresistible, but THEY ARE WORTH THE WAIT!
*Use a toothpick to poke a small hole into each cookie to check if the cookies are done. If the toothpick has a small amount of crumbs on the tip, take the cookies out of the oven as they will continue to cook as they are cooling down. This prevents over-cooking and possibly burning the cookies. If there is more than just crumbs on the toothpick, leave the cookies in the oven for a little bit longer, keeping a close watch on the cookies.