My friend Becky brought us a yummy meal right after Beckham was born. It was ALL yummy…but these pumpkin cookies…I hoarded them. I love anything pumpkin, but while I was pregnant with Beckham, it just didn’t agree with my tummy. I was craving these cookies lately, and finally had an excuse to make them since we were having company for dinner. These look and taste exactly like the pumpkin muffin tops from Panera. They are large, super soft and fluffy. They make the perfect dessert, but also make the perfect breakfast…I should know I just ate two.
Pumpkin Muffin Tops (soft pumpkin cookies)
recipe from Joy the Baker
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 heaping cup of chocolate chips
powdered sugar for dusting
Preheat the oven to 325. Place the oven rack in the middle of the oven. Line two baking sheets with parchment paper or silicone baking mats.
Stir the flour, baking powder, salt and spices together in a bowl and set aside. In your mixer, beat the eggs and sugar until smooth…about a minute. Scrape down the sides of the bowl as needed. Add the oil, pumpkin and vanilla and mix on low until blended. Add the flour mixture and mix on low until incorporated. Stir in the chips.
Use a 1/4 measuring cup to scoop out the dough 2 inches apart on your baking sheet. shape, smooth, and slightly flatten the little mounds of dough with your hands.
Bake the cookies for about 16 minutes (one sheet at a time) until the tops are firm, and a toothpick inserted in the middle comes out clean. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar. Store in an airtight container at room temperature.