Bakery Style Pumpkin Chocolate Chip Cookies
photo by Tinkerbell
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
24 cookies
ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin
- 1⁄2 cup butter (slightly melted)
- 1 cup semi-sweet chocolate chips
directions
- In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
- Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
- Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
- These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
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Reviews
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.