Have you heard that we LOVE cookies here at LJB? So how could I help but post this delicious recipe? It finally feels like fall here in NorCal, and nothing says fall like pumpkin, so again I post a yummy pumpkin recipe! These cookies are my favorite pumpkin cookies ever. Just a touch of cinnamon to add some depth but subtle enough that the cookies don’t taste over run by spices. You can just taste the yummy pumpkin and the melting chocolate. A delicious combination!
Pumpkin Chocolate Chip Cookies
- 1, 29 oz. can pumpkin
- 3 eggs
- 3 teaspoons vanilla
- 1 ½ cups butter (3 sticks), softened
- 3 cups dark brown sugar
- 6 cups flour
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 3 teaspoons cinnamon
- 1 ½ bags semi-sweet chocolate chips
Combine ingredients in order, adding one thing at a time and mixing to combine after each ingredient. Scoop onto jelly roll pan lined with parchment paper using a large cookie scoop. Bake at 375 degrees for 10-12 minutes. Cookies will not look completely done, but bottoms will be lightly browned.
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