These are a moist pumpkin spice cookie with chocolate chips and optional, but highly recommended chocolate glaze. This cookie has the texture of a cake or muffin, and the flavor is phenomenal. It’s one of my personal favorites.
Ingredients
1 cup vegetable oil
3 cups granulated sugar
2 large eggs, beaten
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground ginger
1-3/4 teaspoons salt
1 (796ml or 29-ounce) can pumpkin purée (3-1/3 cups canned pumpkin)
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)
4 recipes Chocolate Glaze (optional)
sprinkles (optional)
Directions
- Pre-heat oven to 350 F and line baking sheets with parchment paper.
- Beat oil and sugar in a large mixing bowl. Add eggs and vanilla, beating well.
- Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition.
- Fold in chocolate chips and nuts.
- Drop with a 2-tablespoon (#30) cookie scoop onto prepared baking sheets and bake for 14 minutes or set (a toothpick inserted in the center will come out clean, but avoid any melted chocolate areas). For a larger quantity of smaller cookies, use a 1-tablespoon (#70) cookie scoop and bake for 10 minutes.
- Cool on wire rack. Once cool, if desired, glaze with our Chocolate Glaze (you will need to quadruple the recipe) and decorate with sprinkles (optional).