Don’t you just crave pumpkin and apple in the Fall? These cookies are soft and cakey. My daughter loves the combination of pumpkin and chocolate, so we added chocolate chips. These store well on a parchment lined baking sheet just lightly covered with a paper towel.
Soft Pumpkin Chocolate Chip Cookies Adapted from Big Fat Cookies
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
2 teaspoons cinnamon
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin, or freshly roasted pureed pumpkin
1 teaspoon vanilla
1 1/2 cups chocolate chips
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin, and vanilla. Beat until combined. Pour the dry mixture into the wet and stir together until incorporated.
Stir in the chocolate chips.
Using a .71 ounce disher (Zeroll Purple Squeeze Disher), scoop dough onto parchment and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Slide parchment (with cookies still on) off the hot cookie sheet onto a clean counter to finish cooling.