Growing up in Portland, it was never officially Fall, until mom baked a batch of pumpkin chocolate chip cookies!
These soft, cake-like cookies are the perfect mix of pumpkin spices and creamy chocolate chips. Trust me, they’ll become an instant family-favorite!
Pumpkin Chocolate Chip Cookies
Author:
Serves: 3 dozen
Ingredients
- 1/2 Cup butter, room temperature
- 1 1/2 Cups sugar
- 2 eggs, room temperature
- 1 Cup canned pumpkin
- 1 tsp vanilla
- 2 1/2 Cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 Cup chocolate pieces
Instructions
- In a stand mixer, cream butter and sugar together until light and fluffy.
- Beat in eggs, pumpkin and vanilla.
- In a separate bowl, mix together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.
- Gradually add the dry ingredients to the wet ingredients, makeing sure to mix thoroughly.
- Add chocolate pieces and mix until evenly dispersed.
- Drop dough by tablespoon onto well-greased cookie sheets (or parchment paper/silpat)
- Bake at 350 degrees for 15-18 minutes, or until lightly browned on the edges. Cookies will “deflate” as they cool.
Easy, fast & fun
I'd love to hear what you think!