Our family loves pumpkin chocolate chip muffins. I wanted to recreate that same taste in a cookie. Most cookie recipes I found were too dry and the results were cake like. I wanted something moist and soft. This is what we came up with.
pumpkin chocolate chip cookies
- 1 cup butter
- 1 1/2 cups raw sugar
- 2 teaspoons vanilla or maple flavoring
- 1 can pumpkin
- 3 cups flour–we use white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 pkg chocolate chips
In a large mixing bowl, cream your pumpkin, butter, sugar, and flavoring.
Then add your dry ingredients
Mix thoroughly
Add your bag of chocolate chips and mix again
If you have a warm kitchen be sure to let this dough chill in the refrigerator for an hour. You can leave it in there for 2 days if it is covered. You want to chill it so that your cookies do not become flat.
When it is time to bake, preheat your oven to 350 and bake for 8-10 minutes.
These taste very similar to our pumpkin chocolate muffins but in the form of a cookie. Soft and chewy. 
4 responses to “large family food idea pumpkin chocolate chip cookies–no egg”