I LOVE TO BAKE AND BUILD THINGS!
I have baked these Pumpkin Chocolate Chip Cookies many many times, and they are always a massive hit! The cookies are extra soft and cake-like, and only get better after you have stored them in the fridge.
The recipe below should yield about 18 delicious cookies if you use an over-sized 2 Tablespoon cookie scoop, but you can make closer to 24 cookies if you use a 1.5 Tablespoon cookie scooper. I've successfully doubled the recipe before, and did not have too much trouble using the same bowls to mix everything together.
BAKING SODA MIXTURE
MAKE THE COOKIE DOUGH
0. Preheat the oven to 350°F and line two baking sheets with parchment paper.
FORM AND BAKE THE COOKIES
6. Use a cookie scooper (1.5 Tablespoon or 2 Tablespoon) to form the dough into balls and drop them onto your baking sheets, about 1.5 inches apart from one another. The cookies tend to puff up more than they tend to spread out, so you can put them fairly close.
7. Bake the cookies for about 10 minutes, or until the bottom of the cookies begin to darken and brown a bit.
8. Remove the cookies from the oven and transfer them to cookie cooling racks.
After the cookies have had an ample amount of time to cool off, grab a glass of milk and enjoy!
I hope you enjoy these Pumpkin Chocolate Chip Cookies as much as I and my students did! This recipe was adopted from one I found at: