Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are soft, cake-like, cookies that are perfect for fall!

I was walking through Trader Joe’s, getting fruits & veggies to make baby food, when I saw the canned pumpkin.

Like everything at Trader Joe’s, the packaging made me want to buy it. So I did. (it doesn’t take much) I was also swayed by the Honeycrisp Apple Cider, which is awesome.

I got home and wasn’t sure what I wanted to make, given my new found pumpkin love, but I decided I hadn’t had cookies in quite awhile and needed some.

I mentioned it on Instagram and Facebook, but Baby Girl isn’t much of a napper. 20-30 minutes is her average.

She’s a champ at night (knock on wood) so I won’t complain, but trying to cook/bake during the day is like a Quickfire Challenge (any Top Chef fans?). I got about halfway through these when she woke up – thanks to a delay with my hand mixer crapping out.

They’re super moist, pillowy, cake-like cookies that have a mild pumpkin flavor.

Pumpkin Chocolate Chip Cookies

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Servings: 4 dozen

Author: Melissa | Persnickety Plates

Ingredients

• 1 cup 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups chocolate chips I used dark chocolate

Instructions

• Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.
• In a large bowl, add the softened butter and beat until smooth.
• Add in the white and brown sugars, while beating, until light and fluffy.
• One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.
• In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.
• In thirds, add the flour mixture to the pumpkin mixture, while beating.
• Stir in the chocolate chips.
• The dough will be very soft. I recommend chilling the dough for at least a half hour to firm it up. It will be easier to work with and the cookies will spread less.
• Scoop the chilled dough (I use a cookie scoop) onto your prepared cookie sheet. [I poked a couple extra chocolate chips into the scooped dough balls to try to pretty them up.]
• Bake for 15 minutes or until the edges are slightly brown.
• Remove from the oven and let them rest on the cookie sheets for a couple minutes, then use a spatula to transfer them to a cookie rack.

Notes

Adapted fromFood Network

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First published 10/21/14