Double Chocolate Pumpkin Cookies

Of all the pumpkin recipes I tried last week, this third recipe was the charm! These cookies are thick, soft, and chewy. In fact, I tricked my nephews (who said they don't like pumpkin) into eating them. And, they gobbled them in a flash! This recipe is an ultimate keeper, especially if you have leftover canned pumpkin that you need to use! 

Ingredients:

1/2 cup (1 stick butter)
1 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup canned pumpkin
1/4 cup milk
2 and 1/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. With a hand mixer, cream the butter and sugars for about 5 minutes until the mixture becomes lighter in color and fluffy.
2. Add in the egg into the butter-sugar mixture. Beat the mixture well.
3. Add the vanilla, milk, and pumpkin and thoroughly mix.
4. Add the cocoa powder, baking powder, baking soda, and salt to the wet mixture and mix well.
5. Add the flour (recommended: sift the flour) into the wet mixture. Mix until all the flour has been combined.
6. Finally, add in the chocolate chips and mix with a spatula until just combined. Note: the dough will be wet and stickier than most other cookie doughs. Do not be afraid!
7. Drop a rounded tablespoon worth of dough onto an greased cookie sheet, making sure there is at least 2 inches between each cookie as these cookies expand like crazy!
8. Bake cookies at 350 degrees for 10 to 11 minutes. The cookies will APPEAR slightly undercooked in the middle, but they will harden as they cool. Do not overbake! If your cookies are larger than what I have suggested, bake them for longer. 
9. Let the cookies cool for about 5 minutes on the cookie sheet before eating. These cookies can be stored in an air-tight container for about a week, but I am guessing they will all be eaten before then!

#halahbakes