I was really craving a sweet treat and fall spices today, so I whipped up these pumpkin chocolate chip cookies. Honestly, the best part about these cookies is how easy they are to make (and obviously how good they taste). Most importantly, these cookies are kid approved because my nephew asked for more after loving the first bite. If you’re afraid the pumpkin spice flavor overwhelms these cookies well fear not. These cookies have just the right balance of cinnamon and nutmeg, while still holding on to that classic chocolate chip cookie taste.
First of all, if you love a crispy type of cookie this recipe might not be for you. But, I suppose you could try baking these cookies a little longer depending on your preference. Personally I’m a huge fan of cookies that are soft, and as a result that’s exactly what these cookies are. Also, this recipe is really versatile depending on your preferences. For example, if you wanted to add nuts (I think walnuts would be great) or other additions like white chocolate chips this recipe you totally could. Above all, just have fun and enjoy making these with your family.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter
- 1/4 cup Light Brown Sugar packed
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 6 tbsp Pumpkin Puree
- 1 1/2 cups All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 1/4 tsp Cinnamon
- dash Nutmeg
- 3/4 cup Semi-Sweet Chocolate Chips
Instructions
- Melt the butter in a medium bowl in the microwave. Whisk in the light brown sugar and granulated sugar to the butter. Whisk until all the lumps from the light brown sugar are gone. Add in the vanilla and whisk.
- For the pumpkin puree lay a paper towel in a bowl. Put the pumpkin puree in the paper towel to blot out any access moisture. Add this to the butter mixture and whisk.
- In a large bowl stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add the wet ingredients into the dry ingredients. Fold in the chocolate chips. After everything has been mixed cover the bowl and chill for at least 30 minutes so the dough becomes easier to handle.
- Preheat the oven to 350 degrees F and line your baking sheets with parchment paper. Use a medium sized muffin scoop to ensure even size of your cookies (1-1.5 tablespoons). Use the back of the scoop to slightly flatten the top of the cookies before putting them in the oven. As a result this really helps the cookies flatten out while baking.
- Bake for 11-13 minutes or until the edges turn a slight tan color. Remove from cookie sheet and place on a wire rack to cool.
I hope you enjoy these pumpkin chocolate chip cookies! They were so much fun to make (and even more fun to eat). If you make these with your family please let me know what you think. If you like this recipe, don’t miss this recipe for greek yogurt banana bread.
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