SUPER Soft Pumpkin Chocolate Chip Cookies

These are the quintessential seasonal fall cookies.

They are so moist that they practically melt in your mouth. Combining a  mild pumpkin/cinnamon flavor with sweet dark chocolate chunks, they almost resemble little cakes or muffin tops. YUMM

Ps You don’t have to take my word for it, my son-shine loves them too. Passed them around the office today, and those tough critics could not stop praising. Mind you, these are all boys (age 20-40).

In the above photo is the hand of a VERY happy little man. 🙂

Ingreds:
4 cups flour
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 15-oz can pumpkin
2 eggs
2 teaspoons milk
1 cup oil
2 teaspoons vanilla
2 cups dark chocolate chunks
How to:
Preheat oven to 360°F. Line your cookie sheet(s) with parchment paper or silicone baking mats. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large bowl or the bowl of a stand mixer, combine sugar, pumpkin, eggs, milk, oil, and vanilla. Beat until smooth. Add dry ingredients and mix until just combined. Add chocolate chips and stir in by hand. Scoop by heaping  tablespoon and drop onto prepared cookie sheets. Bake for 11 minutes. Don’t overcook; these are best when done to perfection. Makes about 4 dozen.