Prep 15 mins
Cook 15 mins
The inspiration for this recipe was Pumpkin Chocolate Chip Muffins posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin
- 1⁄2 cup butter (slightly melted)
- 1 cup semi-sweet chocolate chips
- In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
- Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
- Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
- These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
Loved the Cookies! I actually doubled the recipe and used pumpkin pie spice. I also used 4 cups of canned pumpkin and a whole bag of chocolate chips. My family LOVES these!!!!
The 1st batch of 6 cookies I cooked were a little too moist inside (almost like bread pudding). So the next batch of 12 I made smaller & found it to be a little better. Then the last batch of 8 I added just a little rolled oats to get rid of the squishy texture & was happy.