Just made these pumpkin cookies for Thanksgiving tomorrow and let me tell you, they are the softest cookies ever (and delicious too)!! My husband hates pumpkin and usually refuses to eat anything with it, but even he couldn’t resist these! I originally saw these cookies on sporkorfoon.com and at the time ran out to buy some canned pumpkin, but didn’t get a chance to make them until tonight. And how appropriate since I can bring them to the feast tomorrow!
Whether you like pumpkin or not, you’ve got to try these!
Pumpkin Chocolate Chip Cookies: (makes 16 cookies)
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1 teaspoon soda
– 1/2 teaspoon salt
– 2 teaspoon ground cinnamon
– 1/2 teaspoon powdered ginger
– 1/2 teaspoon freshly grated nutmeg
– 1/2 teaspoon ground cloves
– 2 eggs
– 1 cup sugar
– 1/2 cup canola or corn oil
– 1 cup canned pumpkin
– 1 1/2 teaspoon vanilla extract
– 3/4 cup chocolate chips, or any chip you like
1. Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2. Sift the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
3. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. These cookies spread quite a bit, so make sure you don’t start off with them too large.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.