Giant Bakery Style Double Chocolate Chip Cookies and Autumn Clouds Pumpkin Chocolate Chip Cookies (Recipe)
Giant Bakery Style Double Chocolate Chip Cookies
Autumn Clouds Pumpkin Chocolate Chip Cookies
In my quest for a chewy, spicy pumpkin cookie, I created these fluffy, melt-in-your-mouth pumpkin cookies. While they’re not what I had intended to make, I’m glad they turned out this way because they are delicious cookies! You don’t have to make them in autumn because pumpkin chocolate chip cookies are wonderful any time of the year! The day I made them for the first time was for a party in the summer and they were devoured within minutes! The best way to make these is BIG.
Recipe (makes about 16-24, depending on size)
1 cup pumpkin puree
2/3 cup sugar
1 teaspoon molasses
1/4 cup maple syrup
1/2 cup canola oil
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon salt
1/2 cup chocolate chips (you could replace these with raisins, nuts, or other dried fruit)
Preheat oven to 350°F.
In a large bowl, mix together the pumpkin, sugar, molasses, maple syrup, and oil. Sift together the flour, baking powder, spices, and salt and add to the wet ingredients. Stir in the chocolate chips.
Drop by huge (scone-sized) or normal-sized spoonfuls onto a cookie sheet lined with parchment paper. Bake for about 10-12 minutes until firm. Transfer to a cooling rack and enjoy! These taste amazing warm out of the oven and the flavors are really brought out overnight or a few hours later.
*Reminder: My oven bakes very quickly, so you may have to bake these longer. If you make them, let me know how long it took. <3