Pumpkin chocolate chip cookies.

It's officially fall. Time to bust out the coats, scarves, and pumpkin recipes. 

This is my favorite season for baking. And there's so much you can do with pumpkin. But despite the myriad of choices I faced when I pulled a dusty Libby's can from the depths of my cupboard, I knew exactly what I wanted to do with it.

These pumpkin chocolate chip cookies are exceptional. They're full of flavor and so soft that they're almost more like the top of a muffin than your standard cookie. And they're super simple. 

So grab yourself a can of Libby's, and whip these up on a crisp fall evening. Your kitchen will smell amazing, and your taste buds will thank you.

Pumpkin Chocolate Chip Cookies

(c/o Joy the Baker)

Ingredients:

2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp (heaping) nutmeg

1/4 tsp ground cloves

2 eggs

1 cup sugar

1/2 cup canola oil

1 cup canned pumpkin

1 tsp vanilla

1 cup chocolate chips

Directions:

Preheat the oven to 325 degrees F (160 degrees C). Line baking sheet with parchment paper, and spray with nonstick spray. 

Mix flour, baking powder, baking soda, salt, and spices in a medium bowl. 

In a large bowl, beat eggs and sugar until smooth. Then add the oil, pumpkin, and vanilla, and mix on a low speed until it's all blended together. 

Add the flour mixture, and stir until combined. Dough will be very similar to a muffin batter, but it should hold its shape when scooped.

Fold in the chocolate chips. 

 

Scoop out about 1/4 cup (or a large spoonful) of dough and place on prepared baking sheet. Leave at least 2 inches between each cookie, because they'll grow quite a bit in the oven. I think I only put 6 on my standard baking sheet. 

Bake for 13-15 minutes, until the tops are firm to the touch and they pass the toothpick test. Transfer to a wire rack to cool. 

Then, enjoy!

 

Note: I got about 18 cookies out of this recipe. I baked them last night, and currently there are only 3 left in my kitchen. So while these could hypothetically last about 4 days in an airtight container, expect them to be gone long before then.