Oh yes. It is the time of year when pumpkin is everywhere and that excuse to finally bake the soft fluffy pumpkin chocolate chip cookies has finally arrived! These are a classic for the season and have the texture of a a dense pumpkin muffin without the work of lining a muffin pan. Secretly, we all know that pumpkin is some sort of vegetable so it has to make these healthy cookies, right? Well, whatever excuse you can use to eat cookies, we hope you'll use it today and bake up some of these delightful little pumpkin pillows!
Soft Pumpkin Chocolate Chip Cookies
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
1 can (15 oz solid pack) Pumpkin
2 tsp vanilla
5 ½ cups Texas Milling Organic All Purpose Flour
1 Tbsp baking powder
1 tsp salt
1 tsp. Pumpkin pie spice
2 cups mini chocolate chips
Preheat oven to 375° degrees. In a large mixing bowl, cream the softened butter, sugars, and molasses. Scrape down the bowl. Add the pumpkin, eggs and vanilla. Mix well about 2 minutes. Add the flour, baking powder, salt and spice. Stir well and add chocolate chips. Drop by rounded Tablespoon onto ungreased baking sheet, about 1 inch apart. Bake 10-12 minutes. Remove from baking sheet to a cooling rack. Yield about 4 dozen pumpkin cookies.