Margaret's Pumpkin Cookie Recipe

Margaret's Double Chocolate Pumpkin Cookie Recipe 

I wanted to make a simple, but great go to Fall pumpkin cookie recipe and I think I really out-did myself with this one. These cookies are so soft and moist, using a secret ingredient of greek yogurt! Using white chocolate and milk chocolate chips gives it that extra chocolately flavor I love in this cookie. Enjoy!

Prep Time: 15 mins
Chilling Time: 1 hour 30 mins
Cook Time: 8-10 mins
Total Time: 1 hour 55 mins
Serving: 2 dozen (depending on how large you make them)

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable
• 1 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups all purpose flour
• 1/2 cup plain greek yogurt (not vanilla)
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Directions:

1. With an electric mixer set up, place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
2. Add the dry ingredients; baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined. Finish off with adding greek yogurt.
3. Fold in the chocolate chips.
4. Cover the bowl and chill the dough for 1.5 hours.
5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. If you don't have those handy, cover baking sheet with foil and spray with pam or whatever cooking spray you use.
6. Place 2-4 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart (I like my cookies bigger, so i did 3-4 tablespoons, this will determine cook time).
7. Bake for 7-12 minutes or until tops are set and edges are light golden brown. The larger the cookie, the more time. 
8. Once taken out of the oven, let them sit for a few minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
9. Serve immediately, or store in an airtight container for up to 3 days. I refrigerate them until 30 minutes before serving. Enjoy!

Comment if you made them! Tell me how they turned out!

xoxo💓

It's me Margaret Marie