Pumpkin Chocolate Chip Cookies

Just look at these little guys and tell me you aren’t dying to get in your kitchen and get baking!

I’m a huge fan of pumpkin chocolate chip cookies! Who isn’t?? But really…who doesn’t just love a warm and perfectly moist chocolate chip cookie? Because I’m just crazy about them, and tis’ the season, I created my perfect pumpkin chocolate chip cookie.

My perfect pumpkin cookie has just the right amount of spice. It can’t be overpowering, but it has to feel warm in your mouth. If they bake for too long you end up with a dry little guy, but nothing is quite as bad as an under-baked pumpkin cookie. My perfect cookie does not skimp on the choco chips!! But have too many and you can’t taste any of the pumpkin cookie. After testing and re-testing and eating embarrassing amounts of pumpkin chocolate chip cookies…I’ve created the recipe that I will use again and again!

This sweet little cookie solves all of those problems. Good spice level? Check. Moist? Check. Chocolatey but not overpowering? Check.

During the month of October I go a little crazy and add candy eyes to EVERYTHING! So naturally I needed to add some eyeballs to my cookies. Using a toothpick to drag spider legs across the cookie and adding eyeballs are small things you can do to make these cookies a show stopper at any Halloween event.

Ready for the recipe?

• 1/2 cup oil (vegetable or coconut)
• 1 can of pumpkin puree (15 ounces)
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 3 Tbps molasses
• 2 tsp vanilla
• 1 egg
• 2 3/4 cups + 1 Tbps (reserved) all purpose flour
• 1 Tbps pumpkin pie spice
• 1 tsp baking soda
• 2 tsp baking powder
• pinch of salt
• 2 cups of semi sweet chocolate chips

Instructions:

Preheat oven to 375 degrees farenheight.

In a large bowl, combine the oil, pumpkin, sugars, molasses, vanilla, and egg. Mix well. You want it to look smooth and lump free.

In a medium size bowl, combine 2 3/4 cups flour, spice, baking soda, baking powder, and salt.

Add the dry ingredients into the large bowl and mix well.

In a small bowl, coat 2 cups of semi sweet chocolate chips with 1 Tbsp of flour.

Add the small bowl of chocolate chips into the large bowl or batter and fold chip in until evenly distributed.

Drop heaping tablespoons full of batter onto a lined baking sheet. I like to use wax paper.

Bake for 12 minutes. Makes about 24 cookies.