Chewy Pumpkin Chocolate Chip Cookies Recipes

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
• Add vanilla, chocolate chips and nuts.
• Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Steps:

• In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
• In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
• Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
• Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
• Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
• These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
• Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
• Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
• Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Steps:

• No need to preheat the oven yet, this dough needs to chill.
• Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
• Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
• Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
• Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
• Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
• Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
• Once chilled, preheat the oven to 350F and line 2-3 baking trays.
• Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
• Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
• Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
• Cookies will keep in an airtight container, at room temperature, for 5 days.