These pumpkin chocolate chip cookies are super soft and pillowy and packed with pumpkin pie flavor! Bonus: this recipe makes a BIG batch of cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Servings 60 cookies
Calories 110 kcal
3 cups granulated sugar
1 29-ounce can pure pumpkin
1 cup butter melted
1 teaspoon vanilla
4 tablespoons pumpkin pie spice
6 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
5 cup all-purpose flour
1 12-ounce bag semi-sweet chocolate chips
Preheat the oven to 375 degrees F.
In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.
Chris first attended camp when he was nine, and he’s been in love with camp every summer since. Chris’ first summer at Adirondack Camp in 2008; he started out as a canoe staff and went on to be the Junior Boys’ Line Head for four summers. Chris is now having a blast in his year-round role as Assistant Director.