Pumpkin spice and everything nice! This is my go-to pumpkin chocolate chip recipe with cream cheese frosting. Yummy and sweet with just the right amount of cozy fall spices. You can use this recipe to make cookies or cupcakes!
Ingredients:
2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoon ground cinnamon
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
Cream Cheese Frosting:
Blend all ingredients together with a mixer
8 oz cream cheese room temp
3/4 c softened butter
1 lb powdered sugar
2 tsp vanilla
sprinkle salt
Instructions:
Position rack in the middle of the oven preheat to 325* line 2 baking sheets with parchment paper. Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color about 1 minute. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour. Do not overmix! Stir in the chips. Scoop the dough onto the prepared baking sheets, spacing 2 1/2 inches apart. Or scoop the dough into a lined muffin pan. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry about 15-16 minutes. Wait until the cookies are cool to frost. Cookies/cupcakes taste the best cold from the
refrigerator.
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