Fall is one of my favorite times of the year and since today is the actual first day of Autumn, and it was just pouring rain out, I thought it would be fun to stay in and make my favorite fall/holiday cookies, Pumpkin Chocolate Chip Cookies. This recipe is not my own creation, I have tried different recipes but this one is my favorite.
I blogged about this back in November of 2011 but I thought since it’s been 2 years I have had this blog I would just add them again for everyone.
If you’re a pumpkin and chocolate fan than I definitely recommend you try this recipe. It is such an easy and quick cookie recipe and all together takes about 30 minutes total. Now, I haven’t cooked much lately so my cookies didn’t turn out the prettiest because I thought I had enough flour but I only had 2 cups and the recipe calls for 3. (this is real people cooking LOL 🙂 ) They did however come out just as delicious as they did when they look pretty.
What you want is the cookies to look fluffy and cake like. like below of the photo I took in 2011.
Mine came out just not as fluffy but still very airy and oh so delicious. YUMMY!!
Down below is the instructions! ENJOY!!!!
If you decide to try them let me know what you think! 🙂
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet (you can even try white chocolate chips too)
- Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.