Thursday, October 17, 2019

Soft and Gooey Pumpkin Chocolate Chip Cookies

For the past six (!!) years, I've had a go-to fall cookie that is not only easy to make but also delicious to enjoy. At this point, it's a tradition to make them as soon as the weather turns crisp and I can embarrassingly or proudly admit that I've already made these twice this year! If you hate soft and gooey cookies that epitomize the flavors of fall with every bite, then go ahead and click out of this post; otherwise, I'm convinced making these cookies will become a tradition in your own home in no time. 


The best part about these cookies is the fact that they remain soft and spongy even a few days after baking them. And maybe even better yet is how easy these are to make given that they use a bag mix and a bit of doctoring to create a cookie your friends will crave. 

I first discovered these when my friend Olivia's mom made them for our freshman hall friend group. Before we could even finish our first cookie, we were already begging for the recipe! And for any of you gluten-free girls, these will quickly become your favorite treat as well since you can substitute Betty Crocker's Gluten-Free Chocolate Chip Cookie mix in for the regular one with an equally as delicious result. I am encouraging you now to stock up on enough pumpkin for a whole year because once you try these, you'll be hooked.


The ingredients are more than likely products that you already have on hand with it being the holiday season, for one batch you will need…

One box of Betty Crocker Chocolate Chip Cookie Mix (pictured is value size but it works better with the regular bag mix)
3/4 cup canned pumpkin (not pumpkin pie mix)
1 egg
1/4 cup butter, softened
1 teaspoon of vanilla
Extra Chocolate Chips, I used Nestle milk chocolate morsels (the more, the merrier when it comes to chocolate chips)
1/4 teaspoon ground cinnamon
Powdered sugar if desired to sprinkle on the top (such a yummy touch)

Directions

First, heat the oven to 350 degrees and grease your cookie sheets
Second, in a large bowl, stir pumpkin, butter, vanilla, and egg until blended. Stir in the cookie mix and cinnamon until dough forms. Drop the dough by rounded tablespoons 2 inches apart on cookie sheets.
Lastly, depending on how large your cookies are, bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown.


I hope that these fulfill your fall cookie craving! 

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