Pumpkin Chocolate Chip Cookies

Thanksgiving is this week and I’m giving pumpkin one last “hoo-rah” for season with these cakey pumpkin chocolate chip cookies! I have to scoot the pumpkin over to make room for another fun seasonal flavor of mine……..peppermint! If you missed our chocolate covered peppermint truffles recipe, you’ll be sorry! DIVINE ya’ll!

These cookies are super light and cakey…just the way I like’em! This recipe makes a lot of cookies. You can make a big batch to share (or keep for yourself, no judging here!) or freeze part of the dough to make some for later!

Ingredients:

3 cups granulated sugar
1 (29-ounce) can pure pumpkin
1 cup butter, melted
1 teaspoon vanilla
2 eggs
4 tablespoons pumpkin pie spice
6 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon kosher salt
5 cup all-purpose flour
1 (12-ounce) bag semi-sweet chocolate chips

Instructions:

Preheat the oven to 375 degrees. Prepare your pan by lining it with parchment paper, baking mat or spraying with non-stick spray. I used a whoopie pie pan for our big cookies!
In a bowl, mix sugar, pumpkin, melted butter and vanilla. Once smooth, add the eggs and beat for a few minutes.
In a small second bowl, combine the pumpkin pie spice, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix well.
Slowly add in the flour, two cups at a time mixing well. Add the chocolate chips and combine well.
Add a spoonful of the cookie dough onto your baking sheet two inches apart.
Bake for 12-15 minutes and transfer to a cooling rack to cool.