It is pumpkin season! The best season ever! They are the BEST pumpking cookies ever! These cookies are soft, gooey, and loaded with tons of chocolate.
The inspiration...
I love pumpkin season. I love pumpkin chai latte's, pumpkin bread, and of course pumpkin bread! I don't know what it is about pumpkin but it tastes so good in all baked goods. These are an all time favorite in my house. They go so fast because they are big, soft and chewy. They are the perfect cookie consistency. They will always be one of my favorite cookies.
These cookies are so easy to make because there are no extra steps. You just have to mix all the ingredients together and then bake these cookies. The fresh pumpkin flavor softens these cookies and brings out that fall season flavor. You definitely need to try these cookies out because they will soon become your favorite cookie too.
A few tips:
Don't add too much pumpkin - pumpkin is mild in flavor and very soft. When you add too much pumpkin in these cookies, the dough doesn't form properly and the cookies fall apart.
Storage - these cookies will last 3-4 days in an air tight container. The cookies are very soft so the cookies tend to stick together. I layer the cookies with a parchment in between each layer in a container so the cookies don't stick together.
Pumpkin puree - I use can pumpkin for this recipe. You can use fresh pumpkin and make sure the fresh pumpkin puree is strained well and dried. You don't want to add too much liquid into the dough.
Mix-ins - I love chocolate chips in my cookies so I added in tons of chocolate chips. You can also add in nuts which would taste great in these cookies.
Bake - you need to bake these cookies for a little longer than a normal cookie because the batter is so wet. The cookies take 12-15 minutes. After baking, let the cookies sit for 10 minutes to allow the cookies to cool and set.
Pumpkin Chocolate Chip Cookies
Serving size: 20
Total Time: 45 minutes
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup pumpkin puree
1 egg
1 3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/3 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup chocolate chips
Step 1: Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Step 2: In a standing mixer with a paddle attachment, mix the softened butter and sugars until smooth, about 3 minutes.
Step 2: Add in the eggs and vanilla. Whip for about 5 minutes until the batter is light and fluffy in texture. Add in the pumpkin puree and whisk for an additional minute.
Step 3: Mix in the flour, spices, salt, baking soda, and baking powder until all the ingredients come together and dough forms.
Step 4: Fold the chocolate chips into the cookie dough.
Step 5: You can refrigerate the dough for at least an hour to let the cookie dough set. Alternatively, you can scoop 1 tablespoon of cookie dough per cookie onto the baking sheet. Chill the baking sheet in the freezer for 15 minutes and then bake for 12 minutes. The cookies should be slightly undercooked on the inside and golden brown on the edges. The cookies will cook while they cool on the baking pan. Enjoy!
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