These are my go-to, all time favorite, start craving them every time I think of October, best, yummiest, punkin’est cookies ever. Love them. Here you go!
Pumpkin Chocolate Chip Cookies
2 c. flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/8 tsp. ground cloves
pinch of salt
3/4 c. margarine or butter
1 c. brown sugar
1 1/3 c. pumpkin puree
1 tsp. vanilla
1-1 1/2 c. semisweet or dark chocolate chips (the darker the better!)
***The trick to this recipe is having all ingredients at room temperature!
1. Mix half of the flour and all other dry ingredients in a separate bowl. Cream together butter and sugar with an electric mixer, adding all other wet ingredients until well blended. Add dry ingredient mixture until just mixed, adding the second cup of flour gradually until reaching a consistency you are comfortable with. (I like to keep it pretty gooey and depending on what kind of flour you use, this step is important. Sprouted whole wheat flour for example makes for a thicker dough, so I use less.)
2. Place spoonfuls of dough on an ungreased cookie sheet and bake at 375 degrees for 8-10 minutes or until tops just start to bounce back like a muffin or cake. You don’t want to overcook these, or they will be dry.
3. Cool on parchment paper and place in ziploc bags or tupperware before they get completely cool. The trick is to keep them moist… this is not a cookie you can leave out. They actually taste the best after they have been sitting overnight in a sealed container. I rarely eat them right out of the oven. 🙂