Chocolate chip cookies are great, and pumpkin is great, but what happens when we put them both together? Answer: Awesome. It's absolutely heavenly, honestly. They're so soft and chewy, not to mention loaded with chocolate chips.
What I love about this cookie is that it's a one bowl dish. You don't need a stand mixer or fancy equipment. Just a bowl and spoon/spatuala/whisk.
Also note, that there's no oil/butter, which is very uncommon. This actually doesn't really change the taste, instead the cookies don't spread out. But that's fine by me, because I love soft, chewy cookies. Make sure to spread them out a little with a spoon before you bake them. They won't be spreading in the oven!
Milk and cookies, the classic love story!
"Heaven on earth" is what I call these cookies.
Once you make these, you will never look back on other chocolate chip cookies. Note: You can do plain chocolate chip cookies, just take out 1/2 cup flour and all of the pumpkin puree.
Time: 45 minutes (depends on cooking time)
3 cups all purpose flour
1/2 of 15oz can of pumpkin puree
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup chocolate chips (you can add more if you like, the most should be a cup. 😉)
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl whisk together the flour, and two sugars. Add the eggs and pumpkin puree. Fold in chocolate chips. Bake for 25-35 minutes or until the edges are golden brown. Serve with milk!
- The Bored Baker 👩🏽🍳
Note: These are drop cookies, they will be a little doughy and very thick. Make sure they don't look like cupcake batter! If not add 1/2 cup all purpose flour and you should be all right.