Pumpkin Chocolate Chip Cookies
We’re celebrating National Homemade Cookie Day today here at Island Life For Me with a super soft and delicious pumpkin chocolate chip cookie! These cookies are the perfect blend of slightly sweet pumpkin and yummy chocolate chips!There’s a secret to the unbelievable softness of this wonderful little cookie.I’ll include my secret in your baking instructions below!
1 cup of canned pumpkin
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon milk
1 teaspoon pure vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup semi sweet chocolate chips
Preheat your oven to 375 degrees.
Heres your SECRET to the softest pumpkin chocolate chip cookie ever…parchment paper!Yup… You need to bake these delicious cookies on a parchment lined cookie sheet. It’s the same technique that I,and possibly you,use to bake holiday pumpkin rolls! You won’t be disappointed in the softness of these cookies.If you choose to skip this step you will not have a wonderful soft pumpkin chocolate chip cookie… Don’t risk it!
Using your stand-up mixer,combine your pumpkin,sugar,oil,milk,vanilla and eggs.Mix on a medium speed for about two minutes.In a separate bowl combine the remaining dry ingredients and combine. Slowly add your dry mixture to your pumpkin mixture and mix on a medium speed about another two minutes. Fold in chocolate chips by hand.Drop medium sized spoonfuls of cookie mixture onto your wax lined cookie sheet. Just a note…These cookies tend to rise rather than spread out so keep that in mind with spacing.
Bake 10-12 minutes at 350 degrees.
Note~You also want to use a fresh sheet of parchment paper for each batch to ensure a soft evenly baked cookie!
Makes about 25-30 cookies
Thanks again for joining me for a little kitchen island time today!