Soft, moist, and loaded with chocolate chips, these cake-like pumpkin chocolate chip cookies are a melt-in-your-mouth delight that is full of fall flavor.
Combine all dry ingredients in a medium sized bowl, and mix.
In separate large bowl add all wet ingredients: egg, vanilla, pumpkin and oil. Mix until well combined.
Slowly add dry ingredients to the wet ingredients.
Fold in chocolate chips.
Let batter set for 20 minutes.
Preheat oven to 350°F.
Scoop cookies about two tablespoon size onto a greased baking sheet.
Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
Bake for 10 minutes (time may vary with different ovens).
Video
Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.TIP: Make sure not to overmix the dough or your cookies will flatten out too much.TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.TIP: Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.