Indulgent Fluffy Pumpkin Chocolate Chip Cookies

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!

Fluffy Pumpkin Chocolate Chip Cookies

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 Tbsps. molasses

1 can (15 oz solid pack) pumpkin

2 eggs

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

Directions:

• Wash and sanitize hands, tools, and all work surfaces.
• Preheat oven to 375° degrees. In a large mixing bowl, cream the softened butter, sugars, and molasses. Scrape down the bowl.
• Add the pumpkin, eggs and vanilla. Mix well about 2 minutes.
• Add the flour, baking powder, salt, and spice. Stir well and add chocolate chips. Never eat raw cookie dough.
• Drop by rounded Tablespoon onto ungreased baking sheet, about 1 inch apart.
• Bake 10-12 minutes. Wash and sanitize any work surfaces that came in contact with raw dough or flour and don’t allow baked cookies to come in contact with those surfaces.
• Remove from baking sheet to a cooling rack. Yield about 4 dozen pumpkin cookies.