Pumpkin Chocolate Chip Cookies
These thick and chewy pumpkin chocolate chip cookies are the perfect fall treat. This recipe makes enough to share with friends and neighbors—or freeze for later!
Servings: 4 dozen cookies
Ingredients
- 1 C Butter softened
- 3 C Sugar
- 2 Eggs
- 2 C Canned pumpkin puree
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 5 C Flour
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- ¼ tsp Salt
- 2 tsp Cinnamon
- 2 tsp Nutmeg
- 2 C Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar. Mix in egg, pumpkin, vanilla, and almond until combined.
- Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to pumpkin mixture and mix thoroughly. Batter will stay fairly wet.
- Add chocolate chips and stir.
- Drop by tablespoons onto greased cookie sheet. Bake for 15 minutes or until slightly brown.
Notes
These cookies freeze really well. You can either flash freeze the cookies before baking, then pull out one or two (or however many you want—I won't judge) and bake as normal, or freeze them after you bake them.