Pumpkin Chocolate Chip Cookies

My favorite cookie of all time!! This is by far my most requested recipe since I share them and get all my friends addicted and needing to have them permanently in their lives. The softest, cake-like cookie with all the fall flavors mixed into pumpkin, then studded with warm chocolate. You can't eat just one....more close to one dozen. They store well, and retain their softness, but the best is warm from the oven so the chocolate is gooey and perfect. My kids smell these baking and I get more hugs than on my birthday.

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Pumpkin Chocolate Chip Cookies

Makes 5 dozen

1 cup butter, softened

1 cup sugar

1 (15 oz.) can solid pack pumpkin

2 eggs

1 teaspoon vanilla

2 cups gluten free flour (I use Cup4Cup)

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips (semi-sweet are our pick for this cookie)

In a mixing bowl, cream butter and sugar. Add pumpkin, eggs, and vanilla and beat until smooth. Add dry ingredients and mix until combined. Stir in chocolate chips. Scoop onto parchment covered cookie sheet using cookie scoop. Bake at 375°F for 12 minutes or until edges are lightly browned. Cool on wire rack. Store in airtight container.

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Step-by-step tutorial:

Gather your ingredients. You will need butter, sugar, canned pumpkin, eggs, vanilla, gluten free flour, baking powder, baking soda, pumpkin pie spice, salt, and chocolate chips.

In a large mixing bowl, cream together 1 cup butter, softened (2 sticks) and 1 cup sugar.

To the creamed mixture, add 1 (15 oz.) solid packed pumpkin.

Add 2 eggs, and 1 teaspoon vanilla. Beat until combined and creamy. Add the dry ingredients and mix to combine.

Pour in 2 cups chocolate chips and stir to combine.

The dough is very soft, but not sticky.

On parchment or silicon lined baking sheets, scoop cookie dough using a cookie scoop to get 12 per baking sheet.

Bake at 375°F for 12 minutes or until lightly browned around the edges.

Remove to a wire rack to cool, but be sure to eat most of them while warm!

It doesn't get much better than this! Look at that soft cakey cookie and the melted chocolate throughout. Drool.

Because this recipe makes 5 dozen, you can easily share a dozen of them (ok, I guess you can share more.....but it will take a lot of self control to not want to eat them all) and they make a beautiful plate.

I love these cookies so much. They are my favorite part of fall and make my whole family so happy. (Cute signs and sewn pumpkins up top courtesy of my sister who is super talented. Go check her out at alloftheabovebyem on Instagram.)

Recipe Source: Recipe from Shanna's recipe box