Anyone that knows me knows I have a slight obsession with Fall. I love anything and everything pumpkin spice. I love the cooler weather, falling leaves, hoodies, and bonfires that the season brings. As a general rule I hang my fall wreath up on September 1st and sometimes I even put my fall decorations up in August. This might drive some people crazy but I just can’t help myself! And then there is fall baking, oh how I love fall baking. The first recipe I go for each year is my pumpkin chocolate chip cookies. They have become a fall staple in my house and family and friends always request them!

In celebration of the season, I am officially cracking open that first can of pumpkin! I’m super excited to share this recipe. These cookies are thick and fluffy. They have almost a muffin or cake texture which really makes them stand apart from the average cookie. The moisture from the pumpkin and the amount of baking powder helps give you this awesome fluffy muffin-like texture. They are kind of like muffin tops. They are full of seasonal spices, real pumpkin, and lots of chocolate chips!

Start off by combining the wet ingredients in one bowl and the dry ingredients (excluding the chocolate chips) in another bowl. Then add the dry ingredients to the wet and stir until combined. After that, fold in the chocolate chips.

Once the dough is fully combined, they are ready to bake! I normally bake these on a parchment lined cookie sheet but I was out of parchment paper today. A lightly greased cookie sheet works great too. I do about two tablespoons of batter per cookie mound. I just love the way these make my house smell!

You will bake these at 375 degrees for about 10-12 minutes. Did I mention how much I love these cookies?!? They are seriously my favorite fall pumpkin treat and my kids can't get enough of them. 

 You can find the recipe below!

Ingredients: 

• 1 3/4 cups sugar

• 2 eggs

• 1 (15oz) can of pumpkin puree (not pumpkin pie filling)

• 3/4 cup vegetable oil

• 1 tsp vanilla extract

• 2 1/2 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 1 Tbs baking powder

• 2 tsp baking soda

• 4 cups flour

• 1 (12oz bag) semi-sweet chocolate chips

Directions:

1. Pre-heat oven to 375 degrees

2. Line a cookie sheet with parchment paper or lightly grease a cookie sheet

3. In a large bowl add the sugar, eggs, pumpkin, oil, and vanilla. Mix until all ingredients are well combined

4. In a separate medium sized bowl, combine all dry ingredients with the exception of the chocolate chips, Mix well

5. Slowly add the dry ingredients into the wet ingredients and stir to combine

6. Fold in the chocolate chips

7. Scoop mounds of the cookie dough onto the prepared cookie sheets (about 2 tablespoons per mound)

8. Bake for 10-12 min. (Time may vary with different ovens and size of mounds)

9. Cool for a few minutes and then move to a wire rack to cool completely

10. ENJOY!

These pumpkin chocolate chip cookies are so good all nice and warm right out of the oven. Pour a glass of milk or a mug of coffee and grab one, or two, or three. Hey I’m not here to judge! It will be hard just eating one. Trust me, I know!

What are your fall baking staples? Do you have a fall recipe you can't live without?

Happy Fall baking!

xoxo