Ease Level: Typical cookie.
Time: 40 min including prep and cooking.
Is pumpkin only a fall thing? It absolutely feels like winter, but I am still craving pumpkin. Pumpkin alone can be weak, but what about pumpkin and chocolate!?!
Behold, pumpkin chocolate chip cookies: Recipe!
I’ve never made a pumpkin cookie, so this was a leap of faith. I took a couple of shortcuts due to time and they still turned out great. No picture because they were gone too fast.
Added bonus: these cookies have some nutritional value thanks to the pumpkin!
Ingredients
- 2 cups flour – Whole wheat flour is fine here too
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice – Didn’t have this exactly, so just 1/4 tsp nutmeg and 1/4 teaspoon cinnamon.
- 1/2 cup butter slightly softened
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1 egg
- 1 1/2 cup chocolate chips – I left it at 1 cup and it was a great ratio!
Instructions
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Preheat oven to 375 degrees F.
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In a medium bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
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In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add pumpkin puree and egg and mix well.
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Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.
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Using a 1 1/2 tablespoon scoop, drop onto un-greased cookie sheets. Refrigerate for 15 minutes. – Um, no. I did not refrigerate and they still held shape and turned out great. Also, just use a tablespoon to measure the cookie ball and make it a full scoop. I then baked the cookie for 11 minutes, not the 14 – 16.
Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.
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