Ah, Pinterest – ever the temptress for trying new recipes! I had a can of pumpkin just hanging out in our pantry so when I saw this recipe for Soft Pumpkin Chocolate Chip Cookies on Pinterest I decided to give it a whirl. I made a few small edits to the recipe, but for the most part followed the steps as directed.
Cream butter and sugars (I used dark brown sugar in place of light brown sugar for a deeper molasses flavor) until fully combined. Whisk together dry ingredients.
Add canned pumpkin to the wet ingredients, along with the vanilla extract. I nearly doubled the amount of pumpkin and used 10 Tbs.
Add the dry ingredients and mix until just together, then add the chocolate chips.
Scoop onto a baking sheet and bake at 350 for 10-12 minutes.
Let cool on the baking sheet for 5 minutes, then move to a cooling rack. Enjoy!
2 thoughts on “Soft Pumpkin Chocolate Chip Cookies”
These look so yummy! Thank you for linking up with recipe writers!
I can’t wait to see what kind of Christmas cookies you can bake up!