Pumpkin Chocolate Chip Cookies

Bryan and the kids stopped by an Amish home one Saturday and bought me a pumpkin. :) I love it that they think about me. :) They know that last year I was so excited to learn how to cook a pumpkin and scoop out the goody in the middle, then make some delicious Chocolate Chip Pumpkin Muffins. YUMMY!!

After we let this pumpkin sit on the counter (it was a really pretty pumpkin) for a few days (maybe even a week or two) I found some time to cook it and puree the inside. I froze most of it but kept some of the puree in the fridge.

As I was searching the Internet for a soup recipe I came across a Pumpkin Chocolate Chip Cookie recipe and thought I would give it a try. Since the kids like to cook I thought this would be a perfect time for them to help out.

Talk about soft and chewy!!! Fall is in the air and pumpkins are everywhere...so this is a perfect time to try this recipe!

Chocolate Chip Pumpkin Cookies
3 cups all-purpose flour (I used freshly ground whole wheat flour)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon (or 1 tsp if you like)
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1 cup butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

In the recipe above I included the adjustments I made. These cookies were so soft and chewy that when I stacked them to store them they stuck together. This recipe is definitely a keeper and we will be making these again and again and again. :) Enjoy!!