Fall is here! Can you believe it? I am so excited. I love the fall and especially October!  October is my favorite month for many reasons; it’s the month it first feels like fall, plenty of football, Halloween and my birthday!  Believe it or not, I’ve never made pumpkin chocolate chip cookies before! Since I love them, I figured it was time to give it a try.  And as you see, they were awesome! I’m excited to share this recipe with you. These are definitely the best pumpkin chocolate chip cookies I’ve had!

I especially love these cookies because they are not too cakey like most pumpkin chocolate chip cookies are.  They are very soft and have plenty of chocolate chips.  They are perfect!  I made these for my in-laws and they all loved them.  Also, these cookies are very fast to make which is always a great thing.  I love that these are made with oil instead of butter. And they are very pretty! I think you will love these!

 

Yield: Makes ~20-24 Cookies

Pumpkin Chocolate Chip Cookies

Print

Ingredients

• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 cup 100% pure pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon milk
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 ¾ cups semi-sweet chocolate chips (or milk)

Instructions

1. Preheat oven to 350 degrees. Combine vegetable oil, sugar, pumpkin, egg and vanilla.
2. Dissolve the baking soda with the milk in a small bowl and stir in.
3. Mix in the baking powder, cinnamon and salt. Then add the flour and mix until combined.
4. Fold in the chocolate chips.
5. Drop by spoonful on a cookie sheet lined with parchment paper, a silpat or greased and bake at 350 degrees F for 11-13 minutes or until lightly brown and firm. Top with more chocolate chips if desired.

Slightly adapted from My Baking Addiction