Pumpkin Chocolate Chip Cookies
I saw this recipe the other week on the Food Network website, and I knew I had to try it. My husband loves pumpkin pie and chocolate chip cookies. This recipe combines two of his favorite desserts. When I saw that I pretty much already had everything I needed for the recipe, I was sold.
It’s basically like making chocolate chip cookies…with just a few extra ingredients. The original recipe called for cinnamon, ginger, nutmeg, and cloves. I was being lazy so I decided to substitute those individual ingredients for pumpkin pie spice. It’s pretty much the same thing since all of those ingredients are in pumpkin pie spice. Instead of having to pull out four spice bottles, I was able to just pull out one. Sorry, I’m a mom of a very busy little toddler, so I am all about making life easier. If I can consolidate, I will.
This recipe is super easy and pretty much anyone with basic cooking skills, a cookie sheet, an oven, and a mixer can make these cookies. My husband said these cookies taste like Fall. They make him want to go out trick or treating. 🙂
- 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
- 2 teaspoon pumpkin pie spice
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
If you don’t have pumpkin pie spice, this is what the original recipe said to use:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Pre-heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper. I prefer to use parchment/wax paper. The cookies are easy to remove and you have less mess to clean up once you’re done.
Using a mixer, beat the butter in a large bowl until smooth. Beat in the white sugar and brown sugar, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time. Then mix in the vanilla extract and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips and make sure they are completely mixed in.
Scoop the cookie dough by heaping tablespoons (or by using an ice cream scoop) 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. If you don’t have wire racks, just cool them on plates. I have wire racks and I rarely use them. Your cookies will still turn out fine.
I baked the cookies for 20 minutes and they came out perfect. They are cake like in texture. They are moist and soft on the inside. My husband ate about a third of the cookies the night I made them, and my daugther couldn’t get enough. Fall came early in our house. I’ll definitely be making these again around Halloween and Thanksgiving.
Adapted from the recipe on the Food Network website: