The Best (Soft-Baked) Pumpkin Chocolate Chip Cookies!

Happy Fall, friends! Is it just me or did October FLY by?? From an absurd and probably unnecessary amount of Halloween decorations to yummy pumpkin treats, I'd have to say that I have definitely welcomed the season with open arms. These cookies, in particular, are the most delicious fall dessert that I've EVER made-- they're a hit year after year. Whether you're sharing them with friends and family or enjoying them by yourself, they're seriously addicting. The best part? The recipe is SUPER simple (less than 10 steps), and you may already have most of these ingredients in your kitchen that are just waiting to be made into pumpkin goodness! Alright, now that my mouth is totally watering, let's get into it :-)

Serving Size: About 32-35 cookies

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Ingredients:

1 can pumpkin puree

1 cup sugar

1 egg

1/2 cup vegetable oil

2 tsp vanilla extract

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 tsp milk (I use oat milk)

1 tsp baking soda

1 cup chocolate chips

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line two cookie trays with parchment paper (you can also grease the pan or use foil if you don't have this, but the cookies will stick more).

Step 2: Combine pumpkin, sugar, egg, and oil in one large bowl.

Step 3: In a separate bowl, mix the flour, baking powder, cinnamon, and salt.

Step 4: Use another separate bowl to dissolve the baking soda in the milk.

Step 5: Add both bowls in steps 3 and 4 to the pumpkin mixture. Stir thoroughly to get rid of any clumps! The batter should be smooth.

Step 6: Mix in the vanilla and chocolate chips.

Step 7: Take dough by the spoonful and drop onto parchment paper. My tray holds about 12 each, give or take one. The best part is that these cookies will NOT expand, so whatever size you put onto the tray will be the size and spacing that it'll stay! I like to scoop out medium-sized cookie dough because, again, they will not change size in any way/grow at all when baking in the oven!

Step 8: Bake for 12-13 minutes and check. Do the toothpick test! If they need an extra minute, let 'em have it :) *But remember, they are supposed to be a cake-like consistency because they're soft-baked.* After you remove the cookies from the oven, let them cool for about 5 or so minutes before placing them onto the cooling rack.

I am so excited to share this with you guys and can't wait for you to try them & fall in love with them as much as I have. Let me know how these came out for you and what you did/didn't do! I would absolutely love your feedback and also hear what favorite fall treats you've been making this year.

With Love,

Lindsay <3