Another week has gone by and I am continuing to enjoy and adjust to my new life in New England. This past week I went to my very first comedy show at The Wilbur Theatre in Boston to see John Mulaney. Zac and I once listened to one of his shows on a long car ride and I swear by the end of it my cheeks were in actual pain from laughing so hard. The show did not disappoint and I left wanting to go to more comedy shows in the future.
Speaking of entertainment, these cookies are super easy to make and great for parties. The term "fluffy" might sound strange at first describing a baked good usually dubbed chewy, chunchy, or dense, but one bite and you'll understand what I mean. They are airy, soft, and full of pumpkin spice like little pumpkin pillows of yumminess.
Watch out for the dough on these ones too because it's pretty irresistible. I don't know about you guys, but eating dough is one of my favorite parts of making cookies and until the day I get salmonella I'm sticking to that statement.
As we transition into peppermint, gingersnap, and sugar cookie season make sure to get your last pumpkin fix with a batch of The World's Fluffiest Pumpkin Cookies!
Fluffy Pumpkin Chocolate Chip Cookies
Level of Difficulty: Beginner
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 6-7oz mini semisweet chocolate chips
- Preheat oven to 350 degrees
- In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set Aside
- With an electric mixer, cream the butter an sugar until fluffy
- Add the pumpkin, egg, and vanilla and beat until just blended
- Mix in the dry ingredients, batter will be thick
- Gently fold in the mini chocolate chips by hand
- Drop the batter by heating tablespoons on a baking sheet
- Bake the cookies for 13-15 minutes or until lightly browned. Rotate the sheets halfway.
- Let the cookies cool on sheets for a few minutes before transferring to a wire rack to cool completely
Photos: Zac Wolf Photography