Oh, yes. It is the time of year when pumpkin is everywhere – it’s in our lattes, our candles, and even our dish soap! The excuse we’ve been waiting for to finally bake the indulgent, soft fluffy pumpkin chocolate chip cookies of our dreams has arrived in spades.
This a classic home baker’s recipe that makes 4 dozen pumpkin chocolate chip cookies! That’s the big batch for bake sales! In terms of ingredients, we recommend our big, 50 lb. bag of Panhandle Milling’s Organic All Purpose Flour because we know you’re going to want to make these again, and again…and again.
These cookies have the texture of 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!
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 Tbsps. molasses
1 can (15 oz solid pack) pumpkin
2 tsp. vanilla
5 ½ cups Panhandle Milling All Purpose Flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. Cinnamon
1 tsp. Pumpkin pie spice
2 cups mini chocolate chips