October is almost over and I cannot let it end without sharing a family favorite, pumpkin chocolate chip cookies. They are so good you can eat them for breakfast…. I mean pumpkin is a vegetable right?
Seriously though, they truly are fail-proof. I have never had them flatten, get hard, or dry out and I have made so many batches over the years.They store well too! My favorite day to make them is Friday, so we have yummy treats all weekend while Kyle is off work and the whole family is together.
These are easily customization as well. You could sub out the milk chocolate chips for white chocolate chips or dark.. You could add some chopped pecans or walnuts. The list goes on.
I promise you’ll love them! So give them a try, and make a double batch.. You can thank me later. 😉
Until next time,
Pumpkin Chocolate Chip Cookies
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 egg
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup milk chocolate chips
- 1 tsp vanilla extract
- Combine pumpkin puree, sugar, oil, eggs, and vanilla extract in a large bowl. Mix well.
- Combine flour, baking powder, cinnamon, and salt. Mix well and then add to the wet ingredients.
- Dissolve baking soda in the milk and then add to the mixture. Fold in the chocolate chips.
- Drop batter onto parchment paper covered baking sheet with a cookie scoop.
- Bake at 375°F for 10-12 minutes.
- Transfer to a cooling rack and let cool before storing in an airtight container.