Well yesterday I was eating very summer like so today I went back to Fall! Why? because it is like 65 degrees out. Which definitely means its not feeling like summer anymore.
Last week I made some Pumpkin Chocolate Chip cookies… remember them? Today I looked in the fridge and realized I still had some left over pumpkin and I didn’t want to let it go to waste so I went to pinterest to look for another yummy recipe. What did I find? Soft Pumpkin Cookies! yum. I however had to add some chocolate chips to the mix because well I can’t have pumpkin without chocolate… lets be real!
Now lets get to the recipe:
Soft Pumpkin Chocolate Chip Cookies
Prep Time: 15
Cook Time: 10
Ingredients (1 1/2 dozen)
- 1 1/2 cups all-purpose flour
- 1 tablespoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup canola oil
- 1 1/2 cups chilled pumpkin puree (canned pumpkin)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
1. Preheat oven to 350 degrees F.
2. Grease baking sheet with spray.
3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
4. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together.
5. Add the pumpkin puree and whisk to combine thoroughly.
6. Add the eggs and vanilla and whisk until combined.
7. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined. Add Chocolate Chips.
8. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
9. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched.
10. Remove from the oven and let the cookies cool completely on a cooling rack.
PS: Guess what Ginger I used? If you guess Wild Harvest you were right! 
Just a reminder I’m giving away a whole box of Wild Harvest goodies! Just click here and join in! The giveaway runs until Friday at Midnight!
{ 19 comments… read them below or add one }
That cookie dough batter is taunting me!! Haha, I actually just cooked with pumpkin for the first time this season, I went with some pumpkin pancakes. Now I’m really regretting that and wishing I had some soft baked pumpkin chocolate chip cookies instead!
mmm pumpkin pancakes! I’m having them for breakfast on Sunday… already decided! (:
Yummmm these look awesome! I keep seeing all these pumpkin recipes and I’ve decided I definitely need to go to the store and pick up some canned pumpkin ASAP!
yes yes you do! I need to pick up more! pumpkin pancakes for sunday breakfast? yes please!
They look fabulous!!!
These look delish!
Those look delicious. I want to eat them with my morning coffee. Great share!
nothing like a cookie for breakfast! (:
YUMMMMMMMM! These look great!! I’ll be trying them for sure, thanks for sharing.
the softer the better, yes? I can use my GF flour with this, yea!
absolutely! these cookies are amazing!
Nothing beats a soft cookie! They are the absolute best!
Yum! You make my type of food
Oooooh! Those look so good! I love anything pumpkin & of course who doesn’t love chocolate!
I cannot wait to dive into some pumpkin baked goods soon. Love fall!
These look amazing! Love soft cookies!
Whoa these sound amazing!! I wonder if I could sub the flour out for either almond meal or coconut flour. Thanks for the recipe!
Thanks for including this recipe in my Pumpkin Recipe Link-up! This time of year I am looking for new pumpkin recipes because I always have leftover pumpkin in the fridge. My kids love baking cookies with me too.
I always have some too. the other day I actually had to throw out an open can… oh the horror! lets hope that dosen’t happen again!
{ 1 trackback }