Soft Pumpkin Chocolate Chip Cookies

So I’ve been naughty. I let the knitting bug take over my free time. On the upside, I did manage to squeeze in a recipe from Haniela’s Cookies. Soft Pumpkin Chocolate Chip Cookies sound like a mouthful and trust me it will be. They’re so moist and cake-like I decided to add the “soft” to the title. My petite co-worker M might have demolished my stash. Pretty sure she ate at least 30 on Halloween.


Soft Pumpkin Chocolate Chip Cookies

2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup oil (canola, corn or vegetable oil) Make sure to use an oil that does not have a strong scent such as peanut (low smoke point is bad for baking anyway) or olive oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree
1/2 cup semi sweet chocolate chips
  • Preheat oven to 325 degrees Fahrenheit
  • Combine dry ingredients in a bowl and set aside
  • Mix eggs and sugar until pale and fluffy (doubled in volume)
  • Beat in oil, pumpkin puree and vanilla
  • Add dry ingredients and stir until combined
  • Gently stir in chocolate chips
  • Using a cookie/ice cream scoop, place onto parchment lined baking sheet 2″ apart and bake at 325 for 15-18 minutes or until a toothpic inserted comes out clean
  • Remove from cookie sheet and allow to cool



-using the back of a wet spoon, smooth down the spiky points of the cookie from contact with the cookie scoop (not necessary but they look nice)

-when storing, line container with parchment paper and place a sheet between layers

-try using mini chocolate chips to avoid a giant clump of chocolate or bites of cookie sans chocolate



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