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.
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
- 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.
Adapted fromFood Network