Pumpkin Chocolate Chip Cookies

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I love Fall! Wait- it is Fall here in Utah, right?! At least it will be in a few days…
Part of my love for this season comes from the warm, delicious baked goods I get to cook. The aroma fills the house and soon the kids are sneaking some off the cooling rack when I'm not looking.  Here's a favorite cookie recipe of mine that I hope you all enjoy: Pumpkin Chocolate Chip Cookies. The original recipe is here; I made a few changes. If you've never had these, the cookie is more like a cake-cookie: light, fluffy and thicker than your typical cookie. They're soooo addicting! I double the recipe and keep some in the freezer.
If you don't have canned pumpkin, use fresh! Even jack-o-lantern pumpkin puree works well in these cookies.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 TBSP vanilla extract {tablespoon!}
1- 1 1/2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Mix pumpkin, sugar, oil and the egg until well blended. Add the spices. Slowly mix in flour and remaining ingredients.
Drop large spoonfuls on a greased cookie sheet. Don't bother making them look pretty- the cookies will puff up a bit and even out any rough edges.

Bake at 365 degrees for 11-13 minutes, depending on the size of your cookies. Cool & enjoy! These are wonderful warm, right out of the oven.

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15 thoughts on “Pumpkin Chocolate Chip Cookies

  1. Anonymous says:

    I'll simplify this for you! 🙂

    1 box of spice cake mix
    1 bag of chocolate
    1 can (15oz i think) of pumpkin

    mix, heat 350 for 17-20 minutes 🙂


  2. Michelle says:

    I have made the shortcut version before but the texture is not the same and they don't look as nice as the ones you buy in the store. Do you think adding the oil (or applesauce) and vanilla would help?

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