Soft and Chewy Pumpkin Chocolate Chip Cookies

Thirty years ago my mother-in-law shared with me her recipe for Pumpkin Chocolate Chip Cookies. At the time that she gave me the recipe she explained to me that my husband (her son) was not a big fan of eating cookies. However, he would eat these cookies by the dozen and we’re a favorite of his when growing up.

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Later that week I made a batch of these cookies and have been making them ever since. Once of the things I like about them is that they’re soft and chewy. If you have any type of jaw issues or chewing problems…they’re perfect for you! The addition of the chocolate chips adds that little bit of sweetness. Furthermore, they freeze well, so don’t be afraid to make a double batch. Let them cool, pack into freezer bags and freeze for up to 3 months. Just thaw at room temperature or in your refrigerator.

This recipe will make 2 1/2 to 3 dozen cookies, depending on the size of your drop. They don’t expand hardly at all on the baking sheet so you can place them pretty close together.

Soft and Chewy Pumpkin Chocolate Chip Cookies Recipe

4 1/2 cups all purpose flour
2 cups granulated sugar
2 tbsp. all spice
1 tbsp. ground nutmeg
1/2 to 3/4 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. Lightly spray baking sheet with non-stick baking spray or line with a silicone baking mat. Set aside.

Mix together all of the dry ingredients in a large bowl. Add the pureed pumpkin, vegetable 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 a preheated 350 degrees F 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.

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