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.
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.