Pumpkin Chocolate Chip Cookies
I love fall and this time of year is a great time to make anything pumpkin, especially these pumpkin chocolate chip cookies. This recipes makes big, soft pumpkin cookies that are loaded with chocolate chips. This is my son-in-law’s favorite cookie and one he always requests. There are many versions of this recipe but I like this one the best. It bakes up big and soft with gooey, melted chocolate chips. There is nothing better than pumpkin and chocolate! If you like nuts, they are also a great addition to this cookie. Your big and little goblins will gobble up these cookies.
Ingredients for pumpkin chocolate chip cookies:
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1 egg, room temperature
- 1 cup canned 100% pure pumpkin puree (not pie filling)
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup milk chocolate or bittersweet chocolate chips (plus a few more to add to the cookies on the top before baking).
- Optional: 1 cup chopped nuts (walnuts, pecans or roasted almonds)
How to make pumpkin chocolate chip cookies:
- Preheat oven to 350 degrees and prepare cookie sheet by spraying well with cooking spray, lining with parchment paper or using silicone baking sheet.
- Cream butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Beat in egg, pumpkin and vanilla until well-blended.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together in medium bowl and then add 1/3 at a time to creamed mixture, mixing after each addition. This will keep the dry ingredients from going all over your mixing area. If using a mixer, blend the dry ingredients into the wet ingredients at a low speed. Mix until just blended.
- Add the chocolate chips and fold into the cookie mixture. (You may also add a cup of chopped walnuts, pecans or almonds if desired.)
- Drop cookies onto prepared cookie sheet with a large (3 tablespoon) cookie scoop. Place 8 scoops of cookie dough well-spaced onto the cookie sheet.
- Bake cookies at 350 degrees for 13-15 minutes or until cookies are slightly brown.
- Let cookies cool for 1-2 minutes on the cookie sheet before removing them to a cooling rack.
- The inside of the cookie is soft and full of melted chocolate chips when warm. Yummy!!
Storage and shipment of pumpkin chocolate chip cookies:
- Cool cookies completely and place in airtight container or ziplock bag. Cookies will stay fresh for 3-5 days. They can be frozen for up to 3 months. Just unthaw for a few hours at room temperature.
- If mailing soft cookies, put a small slice of white bread in the package to keep the cookies moist. Don’t ship hard and soft cookies together in the same bag. It’s a good idea to place some waxed paper in between layers of cookies. If the cookies aren’t too wide an old potato chip container (like Pringles) works great to keep cookies intact. Use the right size box so the cookies don’t move around. Pack in some crinkled up paper to fill up empty space in the box.
Other yummy cookie recipes:
Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies are a fall favorite. A big, soft cookie full of pumpkin and chocolate is a big hit this time of year!
Ingredients
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 cup canned 100% pure pumpkin puree (not pie filling)
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup milk chocolate or semi-sweet chocolate chips (a few extra to stick in top of unbaked cookie balls)
- 1 cup chopped nuts (walnuts, pecans or roasted almonds), optional
- Add extra calories if using nuts.
Instructions
- Preheat oven to 350 degrees and prepare cookie sheet by spraying well with cooking spray, lining with parchment paper or using silicone baking sheet.
- Cream butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Beat in egg, pumpkin and vanilla until well-blended.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together in medium bowl and then add 1/3 at a time to creamed mixture, mixing after each addition. This will keep the dry ingredients from going all over your mixing area. If using a mixer, blend the dry ingredients into the wet ingredients at a low speed. Mix until just blended.
- Add the chocolate chips and fold into the cookie mixture. (You may also add a cup of chopped walnuts, pecans or almonds if desired.)
- Drop cookies onto prepared cookie sheet with a large (3 tablespoon) cookie scoop. Place 8 scoops of cookie dough well-spaced onto the cookie sheet. Push a couple of extra chocolate chips into the top of the unbaked cookies before baking.
- Bake cookies at 350 degrees for 13-15 minutes or until cookies are slightly brown. Let cookies cool for 1-2 minutes on the cookie sheet before removing them to a cooling rack.
- Makes 32 large cookies. Serving size is 1 large cookie.
- Add extra calories if using nuts.