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Pumpkin Chocolate Chip Cookies

 pumpkin chocolate chip cookies on a cooling rack in front of fall decor

Is fall even fall if you don't make pumpkin chocolate chip cookies?!?!  I love the smell of pumpkin spice wafting through my kitchen.  It screams the holidays to me and the holidays just make me so happy.  Baking cookies is a really easy way to bring smiles in to any home, and these are both super simple to make and scrumptious to eat.

I've been busy testing many different techniques - melted butter, creamed butter, different measurements of white and brown sugar, baking soda vs baking powder, butter vs oil - (my poor family are probably sick of taste testing), but these suckers finally came out absolutely PERFECT.  These cookies have a beautiful slightly soft, chewy texture, (not overly cakey), with a punch of pumpkin spice and plenty of chocolate.  

Honestly, what could be easier than mixing up dry ingredients in one bowl, wet ingredients in another, combining both, adding chocolate chips, and scooping on to baking sheets?  You can literally be eating these warm and gooey treats in about 30 minutes, or let them sit a bit because believe it or not, they get even better overnight!!  You should definitely give them a try.

Ingredients:
  • 2 cups flour
  • 1 Tbsp cornstarch
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda 
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed
  • 3/4 cup granulated sugar
  • 1/3 cup packed light brown sugar 
  • 1 egg
  • 3/4 cup canned pumpkin
  • 1 Tbsp vanilla
  • 2 cups semi-sweet chocolate chips
  • Extra chocolate chips for decoration, (optional)

Instructions:

  1. Preheat oven to 350.  Lightly spray baking pans with no stick spray or line with parchment paper.
  2. In a smaller mixing bowl whisk together the flour, cornstarch, cinnamon, pumpkin pie spice, baking soda, and salt.  
  3. In your mixer bowl, cream the butter with the two sugars for about 2 minutes.  
  4. Beat in the egg, then add the canned pumpkin and vanilla and mix until well combined.  
  5. Add the flour mixture to pumpkin mixture and mix together on low speed until combined.  
  6. Stir in the chocolate chips.  
  7. Using a small cookie scoop, (about 1.5 inches in diameter), drop the dough on to the prepared baking sheets.  
  8. Bake at 350 for 11-12 minutes, remove from the oven, then gently push a few extra chocolate chips in to the top of each cookie while you let them sit on the baking sheets to cool for 15-20 minutes.  (The extra chocolate chips just make them look cute, so skip that step if you don't feel like it.)  
  9. Transfer them to cooling racks to let fully cool, and serve!



pumpkin chocolate chip cookies on a cooling rack placed on a white cloth

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