This recipe was inspired by Simon, liZ’s oldest who is the master of pumpkin chocolate chip cookies. It’s one of those cookies you forget about until you eat them. And boy are they delicious. We like them in our house with extra spices (but you can surely cut down on the spices if you’d like) but I love the extra cinnamon and ginger flavor in this particular recipe.
We usually end up doubling this recipe and it makes enough for lots of snacks and desserts for lunches. And they are usually gone in a few days because my kids love them so much!
Soft Pumpkin Chocolate Chip Cookie Recipe
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup of vegetable oil
- 1 large egg
- 1 teaspoon of vanilla
- 2 cups of flour
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of salt
- 1 teaspoon of pumpkin pie spice
- 2 cups of semi-sweet chocolate chips (can take this down to 1 cup if you prefer less chocolate)
Mix all wet ingredients in a bowl and all dry ingredients in another bowl (except chocolate chips). Once both mixtures are combined, slowly pour dry ingredients into the wet ingredients until both are combined. Add chocolate chips and stir with a wooden spoon as to not break up the chocolate chips.
Bake at 375 degrees on parchment lined cookie sheets for 9-11 minutes until cookies are firm. Slide the parchment off the cookie sheets but let the cookies cool on the parchment so the bottoms of the cookies stay soft and perfect. Enjoy!
Lenore Allen says
Does this recipe really have 2 teaspoons of vanilla.
The vanilla is listed twice.