What better way to kick off the weekend than baking a batch of cookies? How about a batch of PUMPKIN cookies at that? I don’t think there is ever a wrong time of the year to indulge in a little pumpkin!
Today I want to share a yummy, easy, pumpkin chocolate chip cookie recipe with you! I made some today and my husband calls them “muffin tops” since they are soft cookies (but I love them nonetheless!) . So if you like soft cookies and or muffin tops, these are the cookies for you.
- 1 cup of pumpkin puree (I used Libby’s)
- 1 large egg
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of cinnamon (add as little or less as you’d like!)
- 2 cups of flour
- 1 cup of white sugar
- a few dashes of salt (I never measure salt!)
- A bag of chocolate chips (I used DARK chocolate chips because they’re so much more rich and decadent)
- 1 tsp of vanilla extract
- 1 tsp of milk
- 1/2 cup of coconut oil (I used coconut oil, but any neutral oil will work)
- Chopped walnuts (omit if you’d like, or add pecans instead)
- Preheat over to 375 degrees. Grease or line you cookie sheets.
- Mix together pumpkin, sugar, oil vanilla and egg until well combined in a separate bowl.
- In another bowl, mix together the flour, baking powder, cinnamon, salt, baking soda and milk.
- Now add the two bowls together and mix well (your dough will be fluffy and sticky).
- While it’s mixing, add in the chocolate chips and nuts.
- Scoop by the tablespoonful or so on the cookie sheet.
- Bake for 12 minutes.
- Let cool and eat your heart out!!!