For the Pumpkin everything gals out there, I tried out this recipe last week and it was a hit. I’m not going to be like Karen’s blog who tells you her life story before she gives you the recipe … here’s what you need to know though:
These are soft cookies, meaning they are kinda like a cross between a muffin and a cookie… just FYI. But they’re amazing.
Soft Pumpkin Chocolate Chip Cookies
Recipe from: afamilyfeast.com
Prep Time: 20 mins
Cook Time: 11 mins
Yield: 3 Dozen (I froze 2 dozen for later!)
1 cup Pumpkin Puree
1 Cup Granulated Sugar
1/2 Cup Veg Oil
1 Teaspoon Vanilla
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon salt
1 Teaspoon Baking Soda
1 Teaspoon Milk
1 Cup Semi-Sweet Chocolate Chips
1 Cup Chopped Walnuts (optional)
1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets
(or lightly grease the cookie sheet if you don’t have parchment paper)
2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
4. Add in the chocolate chips and nuts. Stir until evenly combined
5. Using a medium cookie scoop (1 1/2tablespoons), drop mounds of the cookie dough on the cookie sheets
6. Bake for 10-12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.