These are just the BEST Pumpkin Chocolate Chip Cookies!
They are family proven to be the favorite, and made over and again, year after year.
Because this recipe for the BEST Pumpkin Chocolate Chip Cookies stay soft, tender and moist, full of flavor, they scream of fall; and yet they are scrumptious anytime of the year.
They are an easy homemade from scratch cookie, you’ll make often and they freeze great too.
BEST Pumpkin Chocolate Chip Cookies
2 2/3 cups flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter (the real thing) softened, not melted
3/4 cup brown sugar
3/4 cup granulated sugar
15 oz can solid pack pumpkin
1 1/2 tsp. vanilla
1 – 1 1/4 cups chocolate chips
Heat the oven to 350 degrees.
Line cookie sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a separate large bowl, cream together the butter, brown sugar and granulated sugar.
Into the butter and sugar creamed mixture, add in the eggs and mix well.To this same mixture, add in pumpkin and vanilla; beat until light and creamy.
Now, add in the dry mixture to the creamed mixture and mix just until blended.
Gently stir in chocolate chips.
Drop by rounded tablespoon onto parchment lined cookie sheet.
Bake for approx. 12 minutes or until touching the tops does not indent the cookie.
Let the cookies sit on the baking pan another 2-3 minutes, then carefully remove from pan and cool on racks.
Store in tight sealing container.
Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018
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