The moment cool weather rolls in and pumpkin spice everything hits store shelves everywhere, I know it’s best to grab at least three cans of pumpkin puree because it’s Pumpkin Chocolate Chip Cookie time.
These cookies are so damn, good it’s scary.
More on the cake side than chewy side, with a mild dose of spices to get you in the mood, these are the perfect vessel for semi-sweet chocolate chips.
There is nothing healthy about these seasonal cookies but that’s ok because around here, we eat the cake.
I’ve been making these for our family gatherings for years now. At this point, my sister Nicole expects them once it turns October. They’re even a hit with the little ones and always the first to go.
If all goes as planned, your family will be just as obsessed with them.
I am so excited to share my favorite fall cookie recipe with you and your home this holiday season!
Enjoy and try not to eat them all yourself!
Pumpkin Chocolate Cookies
- parchment paper
- 1 cup butter 2 sticks, softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 can 16oz pumpkin puree
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice or a dash each of clove, ginger and nutmeg
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line your cookie sheets with parchment paper.
- Prepare wet ingredients. Using a mixer, beat the butter until it is smooth. Slowly add in both the white and the light brown sugar, beat until butter and sugar are light and fluffy. Add the eggs, on at a time, then finally the vanilla extract and pumpkin puree.
- Prepare dry ingredients. In a large bowl whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice.
- Combine the wet and dry ingredients. Slowly beat the dry ingredients into the wet. Lastly, fold in chocolate chips into the batter.
- Using a tablespoon, scoop the batter onto your lined cookie sheet.
- Bake at 350 for 15-20 minutes. I find 17 minutes to be a sweet spot.
- Let cool for a couple minutes then transfer to cooling racks. These freeze nicely as well. Enjoy!