Happy Halloween!
Joy the Baker’s recipe for Super Soft Pumpkin Chocolate Chip Cookies showed up on the blog of someone else I read (can’t remember who), and I couldn’t stop staring at them until I made them.
You guys, these cookies are amazing. I am a fan of chewy and soft cookies and never seem to get mine to come out that way, but these are like little pumpkin cakes in cookie sizes.
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 eggs
- 1 cup sugar
- 1/2 cup canola or corn oil
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 1 cup chocolate chips
I actually made a double recipe, since I have several events in the next few days to which I’d like to take cookies, especially if they turned out well, which they did. I actually ended up with not quite enough pumpkin, because the can I bought held only 1 3/4 cups, but it didn’t seem to make much of a difference.
Kitty wants to help.
Directions
- Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large bowl, beat the eggs and sugar until smooth and lightened in color, about 1 minute.
- Mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture. Mix in the chips. The dough is very soft. I had to restrain myself from adding more flour, and it’s good that I was successful.
- Bake at 325 degrees for 16-20 minutes (I found that it took longer than Joy’s recipe says, but maybe it’s just my oven), until the top is firm.
- Just try to keep your roommates away.
