Pumpkin Chocolate Chip Cookies

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 teaspoon cinnamon; 3/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1/2 cup unsalted butter, room temperature; 2 large eggs, room temperature; 1 cup granulated sugar; 1/2 cup light brown sugar, lightly packed; 1 teaspoon pure vanilla extract; 1 can pumpkin puree, (not pumpkin pie filling); 1 (10-ounce) bag 60% cacao bittersweet chocolate chips, (I used Ghirardelli)

Jump To Recipe by Cindy @mycountrytable

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These Pumpkin Chocolate Chip Cookies are soft, cake-like, and studded with chocolate chips. They also offer up plenty of pumpkin and warm fall spices. They are the perfect fall cookie.

Learn how to make the most delicious Pumpkin Chocolate Chip Cookies at home. These cookies are soft, thick, and cake-like and taste just like the ones the bakeries make in the fall.

If you’re looking for a chewy pumpkin cookie, this is not the recipe for you. These warmly spiced pumpkin cookies are mega soft cake-like cookies that are complemented with plenty of chocolate chips. All you need is a tall glass of milk.

HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES

Mix the dry ingredients together and set aside. Add the butter to a large bowl, and mix on medium speed until light and creamy. Add the eggs, sugars, vanilla, and pumpkin puree. Mix on medium speed for about one minute to combine.
Add the dry ingredients and mix just long enough to incorporate.
Fold in the chocolate chips.

4. Using a cookie scoop, drop scoops of cookie dough onto un-greased cookie sheets, leaving plenty of room between cookies. Bake for approximately 15 minutes or until cookies are set and a toothpick comes out clean. Transfer to a wire rack to cool. I used a 2-tablespoon cookie scoop, and the dough made 24 medium cookies.

PRO TIPS FOR THIS RECIPE

Use pumpkin “puree” from a can for this recipe, not pumpkin pie filling. Pumpkin pie filling already has the sugars and spices added.
If using homemade pumpkin puree, strain the pumpkin puree to remove the excess water before using. When I use homemade pumpkin puree, I place it in a wire mesh strainer and gently press it with a spatula to push out the water.
Measure your flour correctly. Over measuring the flour lends to dry cookies. We want cake-like but not dry cookies in this recipe. Spoon your flour into the measuring cup and level it off with a knife edge.
Hold aside some of your chocolate chips to place on top of the cookie dough, unless you want all of the chocolate chips to be hidden in the cookies.
Don’t over bake the cookies. As soon as the edges are set and the tops are no longer wet.

CAN I USE FRESH PUMPKIN IN THIS RECIPE?

Yes. Use a small sugar or pie pumpkin. Roast the pumpkin and make the puree. Just remember to strain the water off.

CAN I FREEZE THE BAKED COOKIES?

Yes. I don’t recommend freezing them for over 1 month. Thaw in the refrigerator. Wrap and warm them in a microwave for a few seconds.

CAN I FREEZE THIS COOKIE DOUGH?

Yes. You can freeze the dough for up to 3 months. Place scoops of dough onto cookie sheets first. Then place the cookie sheets level in a freezer for 1 hour. Once they are hard, place several in plastic freezer bags. This keeps the cookie dough balls from sticking together in the freezer. Remove all excess air from the bags. Once frozen, simple remove however many you want from a bag and seal and return the bag to the freezer.

Did you know I have an entire huge category of nothing but pumpkin desserts here on my blog. Check them out.

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