Delicious chocolate chip pumpkin cookies that are moist, chewy, cake-like, and full of pumpkin flavor!
Last week was “P” day in kindergarten and each child was asked to bring a food that begins with the letter “P”. Ruby brought popcorn and was so excited to tell me all the different foods she tried that day. She especially liked the pumpkin chocolate chip muffins that one of her friends brought in. Later that day when I asked her what kind of cookies I should make she immediately replied, “Pumpkin Chocolate Chip!”
I’m not usually a fan of the texture of pumpkin cookies. They don’t flatten out and have a dense, cake-like texture. Lucky for you my cookies are soft and chewy.
These pumpkin cookies flatten, are chewy, and resemble good old fashioned chocolate chip cookies.
Just a bit more on the moist side. I think you’ll like these as much as we do!
Chewy Pumpkin Chocolate Chip Cookies
- 1 c . pumpkin puree
- 1 c . white sugar
- 3/4 butter softened
- 1 egg
- 2 c . flour
- 2 tsp . baking powder
- 1 tsp . baking soda
- 1/2 tsp . salt
- 2 tsp . cinnamon
- 1/4 tsp . ground nutmeg
- 1/4 tsp . ground cloves
- 3.4 oz box vanilla pudding mix
- 12 oz . bag chocolate chips
- Cream butter, sugar, and pumpkin puree. Add in egg and mix thoroughly.
- In a separate bowl combine dry ingredients: flour, baking soda, baking powder, salt, pudding mix, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients.
- Stir in chocolate chips.
- Use a cookie scoop to drop dough onto parchment lined baking sheet.
- Bake at 350 degrees for 15-18 minutes, until edges look set.
- Let cool on pan for 10 minutes.
- Transfer to wire rack and cool completely before eating (to allow time to set up)
- Yield 3 dozen cookies.
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