Every year for my dad’s birthday he insists that either myself or my mother make him a big batch of Pumpkin Chocolate Chip Cookies. You see, dad isn’t a fan of cake, so over the past 20 years, he enjoys cookies on his birthday instead of cake. When I was 15 or 16 years old my mom taught me how to make them, so most of the time when his birthday rolls around, mom & I get together and make his favorite cookies for him.
- 4½ cups all purpose flour
- 2 cups granulated sugar
- 2 tbsp. all spice
- 1 tbsp. ground nutmeg
- ½ to ¾ tsp. ground pumpkin pie spice
- 2 tsp. baking soda
- 1 tsp. salt
- 1 - 16 oz. can pureed pumpkin
- 1 cup vegetable oil
- 2 large eggs
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Grease cookie sheet. Mix together all of the dry ingredients in a large bowl. Add the pumpkin, oil, milk and vanilla extract. Beat with an electric mixer until well mixed together. Stir in by hand the semi-sweet chocolate chips until they're mixed through the entire cookie batter.
- Drop by the tablespoonful onto your prepared cookie sheet. Bake in the oven for 10-12 minutes or until done. Remove and let cool on a wire rack. Once cookies are cool, store them in an airtight container.
Note: You can make these cookies up ahead of time and freeze them for up to 2 months. We often make and bake double batches of them and eat one batch now and then eat the other batch in a month or two. To thaw, just let them thaw out at room temperature or thaw in your refrigerator for 2 days. These cookies are also great reheated up in your microwave for 5-10 seconds before serving.