I just love pumpkin-flavored anything, and I love chocolate chip cookies. What better way to combine the two than with this chocolate chip pumpkin cookie recipe? The cookie itself is fluffy and light, but packs a warm flavor due to the aromatic pumpkin pie spices. If you do not like pumpkin pie spice, you can use an equal amount of cinnamon. You'll still have that delicious spicy warm flavoring, just not as strong.
If you are using a nonstick baking pan, do not grease it, or your cookies will spread too much, and not be fluffy. I use a stainless steel baking sheet, so I use parchment paper as a liner. This not only keeps cleanup simple, but it also keeps the cookies from sticking.
As far as measuring out the cookie dough, I use a medium-sized cookie scoop. If you do not have one, no problem. Just measure out roughly 1 1/2 Tbsps of dough, and drop that onto your baking sheet.
For the chocolate chips, you can use any kind you like, but I use semi-sweet. They seem to balance out the sweetness of the cookie. Of course, you can use milk chocolate if you like, the cookies will just be a bit sweeter. You can also substitute whatever type of milk product you like for the milk.
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