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. 
These are great. My husband is not a pumpkin fan and he loves them. Trying to find new recipes as at 43 we got married and had our first child. Learning the who!e stay at home mom life and moving across the world from Canada to New Zealand has been challenging.
This is fantastic! You will do great!
Amy I just watch an episode where you were baking. You made Pumpkin Chocolate Chip Muffins. I can’t find that recipe on you Plain and Not So Plain Website. I did see the Pumpkin Chocolate Chip Cookie. Is that the same recipe?
https://plainandnotsoplain.com/large-family-food-ideas-desserts-chocolate-chip-pumpkin-muffins/
no they are different, here is the link