These pumpkin chocolate chip cookies have been on repeat the last couple of weeks. I originally posted about them on my Instagram account. Soft, fluffy, melt in your mouth pumpkin choc. chip cookies have been a favorite in my family for as long as I can remember. These cookies especially hold a special place in my heart, because they will always remind me of my Dad, who is known to have a ready supply in the pantry.
One of my favorite things about these cookies are the aromatic spices that come through with each bite. Cinnamon, cloves, ginger and a hint of nutmeg. These deliciously scented spices make this a perfect cookie for a Hallowe’en party, an after school snack or even for a cookie exchange during the holidays.
You’ll find as you mix and whip, that heavenly scent of pumpkin and spice quickly fills the air. With the temperamental weather of autumn/winter (we’ve had high winds this month), these cookies can be made in a pinch. So, pull up my easy to follow recipe, turn on a podcast or favorite album, let the weather gust and blow outside and find your worries and stresses gently fading away with a little bit of baking and this pumpkin chocolate chip cookie.
Recipe for Pumpkin Chocolate Chip Cookies
Serves: Makes 30 Cookies
- 1 1/2 cups granulated sugar
- 1/2 can (29 oz.) pure pumpkin
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Preheat oven to 375° F
In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the egg and beat for 2 minutes.
Whisk the cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 1 cup of the flour, then 1 more cup and then the final 1/2 cup. Add the chocolate chips and mix just until incorporated.
Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
Bake cookies for 12-15* minutes. Let rest on the cookie sheet for 2-3 minutes then move to a cooling rack to cool completely. *For higher altitudes (like mine) bake the cookies for 18 minutes, watch after 15 minutes.