THE BEST Pumpkin Chocolate Chip Cookies

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Fall is by far my favorite season. I love the changing colors, the crisp chill in the air, and all things pumpkin. These are THE BEST pumpkin chocolate chip cookies. Pumpkiney. Dense. Cinnamoney. Chocolatey. At least one of those is a real word! This recipe came from my amazing sister-in-law, Trisha. She has been making these for years and they are always requested for family parties.

GIVE ME COOKIES:

This recipe makes LOTS of cookies, like six or seven dozen! If for some crazy reason, you don’t want that many of these yummy cookies, you can use a small can of pumpkin and halve the recipe.  These cookies are great on day one, but they are even better on the second day.

BEST INGREDIENTS:

These cookies are pretty simple to whip up. The hardest part is waiting for them to bake while that incredible aroma fills your house! Gather all your yummy ingredients. I highly recommend using Ghirardelli milk chocolate chips. They are BIG and oh so good! But I have yet to meet a chocolate chip that I didn’t like.

WHAT YOU NEED TO MAKE THE BEST Pumpkin Chocolate Chip Cookies:

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 1 large can pumpkin puree
• 2 teaspoon nutmeg
• 3 teaspoon cinnamon
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon vanilla
• ½ teaspoon cloves
• 1 cup nuts (optional)
• 1 (16 oz) bag chocolate chips
• 5 cups flour

LET’S WHIP SOME UP:

Add the shortening, sugar, eggs, and pumpkin to your mixer or bowl and mix them together until creamed. Next, add the spices, baking powder, and baking soda.

Mix until the spices are incorporated, then add the flour and mix in, then add the chocolate chips.

BAKING TIME:

Once everything is mixed up and you’ve added those BIG DELICIOUS chocolate chips, you’re ready to scoop and bake. I use a pampered chef scoop to make the cookies uniform, but you can just use a spoon if that’s what you have. Just get them in the oven already!

Bake at 375 degrees Fahrenheit for 12-15 minutes, depending on how big you scoop them. 15 minutes is usually perfect for me. Oh, my word. Don’t they look tasty?!

STORAGE:

Allow the pumpkin chocolate chip cookies to cool on a cooling rack and then put them in an airtight container. As I mentioned, they are even better on the second day, but I bet you can’t wait that long! They will stay good for up to 5 days at room temperature in an air-tight container.

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