Fluffy pumpkin chocolate chip cookies are the perfect dessert to make in the cold weather months with all the rich fall flavors you know and love.
Fluffy Pumpkin Chocolate Chip Cookies:
I have been a huge fan of pumpkin chocolate chip cookies since I moved to Utah over a decade ago. Pumpkin cookies were not a thing where I grew up in New York, so coming to Utah and seeing these in people's homes, at the grocery store, everywhere you looked was super new to me.
Pumpkin cookies are unlike other cookies because they have a fluffy almost cake like consistency as opposed to the normal crunchy and chewiness of a traditional cookie. The have the perfect balance of all the fall spices, sweetness from the chocolate chips, and pumpkin flavor to give you all the fall vibes you've ever wanted.
How to Make Fluffy Pumpkin Chocolate Chip Cookies:
To make these pumpkin cookies you will need to combine your pumpkin, oil, sugar, vanilla, and egg in one bowl. In a separate bowl whisk together flour, baking powder, ground cinnamon, and salt. Then mix your baking soda and milk together, and combine that with the wet ingredients. Pour your remaining dry ingredients into the wet ingredients and stir until well combined. Finally fold in your chocolate chips until evenly distributed. Drop dough by the spoonful onto cookie sheets and bake in the oven at 350 for 10 minutes per batch.
The Best Cookie Sheets for Baking Cookies:
I have been a long time fan of these Nordic Ware baking sheets. They're super thick, durable, don't get warped in the oven, and have been a one and done purchase for me for many years. When Derek and I first got married we kept buying cheap cookie sheets from the Dollar Tree or other random places and they never held up over a few bakes in the oven. We have not had a single issue with these cookie sheets and they've been a family staple for years now!
Storing Pumpkin Cookies:
You can store pumpkin cookies in the freezer fo up to three months in an airtight ziplock bag. To thaw simply take a couple out at a time and leave them on the counter for a few minutes until they come to room temperature. You can also store cookies sealed on the counter in a container for up to four days.
Tips for the Best Cookies:
There are several major tips I suggest to make sure you get the best quality cookies every time you make this recipe. You should consider:
- Don't over mix the dough. Over-mixing allows air to get into the mixture and then you'll be left with overly dry ingredients. Stir until the ingredients just come together and then stop.
- Scoop the dough using a cookie scoop so all your cookies look uniform.
- Press a few extra chocolate chips onto the top so they look extra cute coming out of the oven.
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