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Pumpkin Chocolate Cookies

This cookie is soft and delicious. Make them from October all the way through the holidays.
Prep Time20 minutes
Course: Dessert
Servings: 60 cookies

Equipment

  • parchment paper

Ingredients

  • 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

Instructions

  • 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!