I can’t go through fall without posting a pumpkin recipe so here it is. These chocolate chip cookies are so amazingly fluffy and moist. I have never made chocolate chip cookies that stayed perfectly plump like these ones. They have that perfect fall taste of pumpkin and cinnamon with all the gooiness of normal chocolate chip cookies. Basically, these are a must make! The recipe is from Two Peas and Their Pod which is one of my favorite food blogs with tons of great recipes. This recipe is very similar to my pumpkin chocolate chip cookie bars that I made last year which are also amazingly delicious! Hurry up and make these, I promise you won’t regret it!
Pumpkin Chocolate Chip Cookies
Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
2 cups chocolate chips (I ended up using 3 cups)
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 13 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
source: http://littlebitesofeverything.com/pumpkin-chocolate-chip-cookies/
