TO MAKE THE WORLDS BEST CHOCOLATE CHIP PUMPKIN COOKIES YOU WILL NEED:
- pumpkin puree
- baking soda and baking powder
- flour and sugar
- eggs and oil
- cinnamon, nutmeg and vanilla
- your favorite bag of chocolate chips
HOW CAN I MAKE THESE COOKIES GLUTEN-FREE
I’ve tried and tested out cup-4-cup flour and it make perfect, beautiful fluffy gluten-free chocolate chip cookies! So, if you are looking to alter this recipe for the gluten-intolerant in your family use this flour!
HOW TO MAKE CHOCOLATE CHIP PUMPKIN COOKIES
- Always start your batters by mixing your dry ingredients together. PRO TIP: mixing your dry ingredients together allows for your rising agents (like baking soda and powder) to be equally incorporated throughout your entire batter, so all your cookies will rise equally.
- While mixing add in your wet ingredients– these include your eggs, oil, pumpkin and vanilla.
- Mix until batter is smooth and all dry ingredients are blended well. PRO TIP: use a stand mixer with the cookie paddle- it mixes much better, and incorporated air into the batter to help a fluffier smoother cookie. Do you have to use it? no.
- ADD YOUR CHOCOLATE CHIPS! yeah baby. the best part. ALL the chocolate
WHAT CHOCOLATE CHIPS ARE BEST?
For this recipe you really can use whatever is your favorite. If you like decadent dark chocolate or smooth milk chocolate dooo it. My mom always uses semi-sweet while I prefer Ghiradelli milk chocolate. Both pair and any chocolate chips pair perfect with this pumpkin batter.
BAKING PUMPKIN CHOCOLATE CHIP COOKIES
On a well greased cookie sheet (or use parchment paper) spoon even scoops of cookie batter. The pumpkin cookies will spread a little and rise a lot so leave room on your cookie sheet for this. I can fit 12 cookies on 1 standard cookie sheet pan.
HOW DO YOU KNOW IF YOUR COOKIES ARE DONE?
Bake your cookies at 375 degrees for about 12 minutes. If they are larger cookies they’ll need to go a few minutes longer. HOW CAN YOU TELL THEY’RE DONE? The center will be nice and firm. You don’t need the cookies to be golden brown. If they are turning brown on the outside they’ll be over-cooked.
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Fluffy, pumpkin chocolate chip cookies
- 5 cups flour
- 3 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup vegetable oil
- 2 eggs
- 29 oz pumpkin puree
- 2 tsp vanilla
- 12+ oz pkg choc chips
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Beat Oil, sugar and eggs
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In a different bowl sift all dry ingredients together.
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Alter scoopfuls of pumpkin and flour into the eggs and sugar mixture while beating. Mix until smooth.
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Add vanilla and choc chips last.
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Cook in preheated oven @375 for 12 minutes on a greased cookie sheet.
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makes about 4 dozen.
GLUTEN-FREE PUMPKIN COOKIES: use cup-4-cup flour in place of regular flour.
HOW DO YOU KNOW IF YOUR COOKIES ARE DONE?
Bake your cookies at 375 degrees for about 12 minutes. If they are larger cookies they'll need to go a few minutes longer. HOW CAN YOU TELL THEY'RE DONE? The center will be nice and firm. You don't need the cookies to be golden brown. If they are turning brown on the outside they'll be over-cooked.
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They look pretty darn good- love the orange hue
ok, my whole family LOVES this recipe. I’ve been making it for years now and its my go-to fall treat.
Me too! every fall like clockwork and my kids get so excited its pumpkin season again!
I loooove the texture of these cookies!
ME too! their fluffiness is the best.
what I love about this pumpkin cookie recipe is that the spices don’t overpower the other flavors. perfect balance.
Me too! perfect for kids! (for everyone!)
My x- grandmother in law always made these cookies. She always put them in the fridge after baking. Have uppit tried this?
YES! i will put them in the fridge or even freezer to make them last longer. The recipe makes a TON so there is definitely plenty to store.
These were delicious!