Pumpkin Chocolate Chip Muffin-Top Cookies

My boys and I were in doing a little bit of grocery shopping today and - as always - they wanted to go back by the bakery department for a free cookie.

(Why don't they give moms free cookies too??)

They usually are giving out sugar cookies...which are completely fine and very tasty. But today they were handing out Pumpkin Chocolate Chip Cookies.

What?!

My kid love everything pumpkin. My youngest goes so far that instead of having a birthday cake, he wants a pumpkin pie! Needless to say, the kids gobbled up those cookies in no time.

I got one VERY SMALL taste and that was it. No sharing with mom today.

I decided that I would make a batch of them myself. I found on Pinterest, some cookies that looked soft and muffin-toppy looking like the ones at the store. They were from Cha-Ching on a Shoestring. I changed it up just a little to adjust to the way my family eats...they are beautiful and delicious and you should definitely try them!

Pumpkin Chocolate Chip Cookies
(Adapted from Cha-Ching on a Shoestring)

1 cup canned pumpkin
1 egg
1/2 cup applesauce
1 cup sugar
2 cups flour (I use a 50/50 mix of white and whole wheat flour)
2 tsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp milk (I use vanilla almond milk)
1 tsp vanilla (or almond)
1 1/2 cups semi-sweet chocolate chips

Combine pumpkin, egg, applesauce, sugar, vanilla and milk together. Mix well.
In a separate bowl, mix the flour, baking powder, salt, cinnamon, pumpkin pie spice and baking soda together. Combine your dry ingredients into your wet. Stir just until combined. Add chocolate chips.

Drop from tablespoon onto greased pan. Bake at 350 degrees for 12-15 minutes. Let cool on wire rack.

Makes 24-30 small cookies. I like mine monster-sized and it gave me 12 of them. Enjoy these. They won't last long.

Notes:

* You can add walnuts if that's what your family likes - about a half cup (but you might want to decrease the amount of chocolate by a half cup too - but I always say "The More the Merrier!")
* You could make this a great vegan recipe just by swapping out your egg for either a flax egg or one banana. (And, of course, using vegan chocolate chips.)
* Don't skimp and not grease your cookie sheet, since these cookies have no butter they will stick.
* These cookies freeze really well. Just make sure and let them cool completely first.

Linking up to: A Life in Balance, Daisy Cottage Designs, Dwelling Happiness, Elizabeth Joan Designs, Keeping It Simple, Uncommon Designs, I Should Be Mopping the Floor