I have been looking everywhere for a recipe for Chewy Pumpkin Chocolate Chip Cookies that actually tastes like a cookie, not a little cake, or a muffin top. I never found one, so I took matters into my own hands.
The secret, which I learned after some experimenting, is to omit the eggs. The pumpkin acts as an egg replacement.
Chewy Pumpkin Chocolate Chip Cookies
- Preheat oven to 350 degrees.
- Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add vanilla and pumpkin and beat 3 minutes more.
- In a medium bowl stir together salt, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice and 2 3/4 cups of flour.
- Mix dry ingredients into pumpkin mixture. If dough seems very sticky, add up to an additional 1/4 cup of flour.
- Stir in chocolate chips.
- Drop by large, rounded tablespoons onto ungreased cookies sheets. Flatten the cookies slightly with the palm of your hand before baking (use a slightly damp hand if the dough is sticking).
- Bake for 8-10 minutes or until cookies are just beginning to brown.