Pumpkin Chocolate Chip cookies are not just mine and Jeff’s favorite fall cookies, they are our favorite cookies of all time!! I’ve tried many different recipes, experimenting to find the perfect one, but none have even come close to being as amazing as my Mom’s recipe! These cookies are the BOMB! They’re big and fluffy and absolutely amazing! This recipe makes enough for a small army, which you wont find me complaining about, but you can easily cut the recipe in half if you like!
Pumpkin is a great source of fiber and, like all orange colored vegetables, it is rich in beta-carotene. Beta-carotene is a source of vitamin A.
- 4 cups flour
- 2 cups sugar
- 1 cup oil
- 2 tsp milk
- 2 eggs
- 16 oz. canned pumpkin
- 2 tsp. vanilla
- 3 tsp cinnamon
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp baking soda
- 12 oz. pkg. chocolate chips
- Beat together sugar and oil. Add eggs, milk, pumpkin and vanilla and blend well. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix, just until incorporated. Fold in the chocolate chips.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake at 375 degrees F for 10-12 minutes.
To store: After a day or two they can get really sticky and not keep well, so I always freeze them: They freeze wonderfully! Allow them to cool completely and then stick them in a freezer ziplock bag. To unthaw them, allow them to come to room temperature on the counter, or stick them in the microwave for a few seconds.