Okay…so YES! I am guilty of yet another pumpkin recipe! We had family for dinner last week. I was making a fruit dessert but Danny’s girlfriend isn’t a huge fan of fruit desserts…so I wanted to make her a little something sweet that she would like for dessert. I like making different desserts so…YIPPEE! (Plus Hayley has the same Pumpkin fetish that I have.)
ANYWAY…I was trying to make a gooey type cookie but these turned out more cake-like. BUT they are incredibly moist so they are perfect the way they are! I love the pumpkin and chocolate together and these are pumped up with plenty of cinnamon and pumpkin pie spice. Hay liked them (I think she said she ate them for breakfast)!
(*notice that these say to chill the batter…makes it easy since you can make the batter then cook as needed or later in the day …or the next day!)
Pumpkin Chocolate Chip Cookies
1/4 cup butter, melted
1/4 cup veg oil
1/2 cup brown sugar
3/4 c. pumpkin puree
1 tsp vanilla
1 tsp milk
1 tsp baking soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
2 cups flour
3/4 tsp pumpkin pie spice
2 cups chocolate chips (I used semi-sweet)
Combine the butter, oil, brown sugar, pumpkin, egg, and vanilla. In a separate bowl, mix together the milk, baking soda, cinnamon, baking powder, salt, flour, and pumpkin pie spice. Add the flour mixture to the pumpkin mixture and chill for up to two days…keeping covered.
When ready to bake…Preheat the oven to 350 degrees and line baking sheets with parchment. Scoop batter onto the pans with a cookie dough scooper or a spoon. Bake for 12-13 minutes or until puffy and cooked through. Let cool on the pans for about 10 minutes then remove.
What did I love about this recipe? I loved that they were cake-like yet super moist. I love the cinnamon taste with the chocolate and the pumpkin. So festive!
What didn’t I love about this recipe? Nothing! Like I said, I was going for a chewy, wet cookie…this isn’t it…but it was a great mistake!