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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Cook Time 15 mins

Total Time 15 mins

Serves 4 dozen

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)

Directions

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.
2. In a large bowl, add the softened butter and beat until smooth.
3. Add in the white and brown sugars, while beating, until light and fluffy.
4. One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.
5. In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.
6. In thirds, add the flour mixture to the pumpkin mixture, while beating.
7. Stir in the chocolate chips.
8. 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.
9. 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.]
10. Bake for 15 minutes or until the edges are slightly brown.
11. 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.

by Melissa Williams | Persnickety Plates

Recipe Notes

Adapted fromFood Network

4.0 rating

1 reviews

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First published 10/21/14