Pumpkin Chocolate Chip Cookies

These were really good!! The texture is like the texture of these Applesauce Chocolate Chip Cookies but a little more dense.I have to admit that pumpkin scares me a little! I think it kinda smells funny. I have never tried pumpkin pie, and every time I almost convince myself to try it, I take a look at it and decide against it... I'm crazy I know! When I was working in Spanish Fork someone brought some pumpkin chocolate chip cookies in to work... I tried one... and LOVED it!! No weird looking pumpkin goo made it a little easier to swallow! :)

I found this recipe on annies-eats.com and the only thing I did different was use chocolate chips instead of butterscotch.

Pumpkin Chocolate Chip Cookies

2 cups all purpose flour

1 tsp ground cinnamon

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

1 cup sugar

1/2 cup vegetable oil

1 cup pumpkin puree

1 tsp vanilla extract

1 cup chocolate chips

Preheat oven to 325 degrees F.

In a small bowl mix flour, cinnamon, baking soda, baking powder, and salt. In an electric mixer bowl mix the eggs and sugar on medium high speed for about a minute until it is light in color and smooth

Add in the oil, pumpkin puree, and vanilla. Mix until combined well.

On low speed, gradually add the dry ingredients. Fold in the chocolate chips with a spatula.

Scoop some dough and plop it onto the cookie sheet, doesn't have to look perfect... they are not the prettiest cookies. I used a small cookie scoop, I probably should have made them a little bigger, but oh well! Space them a few inches apart. Bake for about 10 minutes if you make them small or if they are a little bigger then for about 12-13 minutes turning halfway through the cook time. They are done when the tops feel firm and don't sink in when you poke them. Allow to cool on the cookie sheet for 5+ minutes then transfer to a cooling rack to finish cooling. Store in an airtight container.