These are my pride and joy. Every time I make these pumpkin chocolate chip cookies, they are LOVED. They disappear within days and are so incredibly delicious.
I have been making these pumpkin chocolate chip cookies for the last 10 years, modifying and adjusting the recipe to make it even better. I use all organic ingredients when available and avoid using seed oils.
If you are looking for some comfort cookies, this is the perfect fall recipe. It is baking season, after all. These will be perfect for Thanksgiving Dinner treats, gifts, and Christmas cookie trays for any time. They are always good.
This is a large recipe because I don’t like using only half a can of pumpkin—what am I going to do with the other half? So, it is a big batch of cookies, perfect for sharing with friends and family and keeping some for yourself.
These cookies are so soft, chewy, and delicious. Depending on your taste, you can add as much pumpkin spice as you like or keep it minimal.
I can go on about the number of compliments I get on these cookies, but I will not bore you with that—here is the recipe. Please comment if you liked them.
Pumpkin Chocolate chip cookies
Pumpkin Chocolate Chip Cookies
Ingredients
- 15 oz canned pumpkin
- 2 eggs
- 1 cup melted butter
- 4 cups flour
- 4 teaspoons baking powder
- 3 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons milk
- 2 tablespoons vanilla
- 2 11 oz bags chocolate chips
Directions
- Add pumpkin, melted butter, eggs, and sugar into a large bowl and mix, or put in your stand mixer and mix.
- In a separate bowl, stir together flour, baking powder, cinnamon, pumpkin pie spice, and salt. I use a whisk to blend it well. (NOTE: If you are a big pumpkin spice lover, add another teaspoon of spice)
- Dissolve the baking soda with the milk. I put them both in a small bowl stir them together, and then add it to your wet ingredients and mix.
- Add the flour mixture to the pumpkin mixture and mix well. I like to keep the stand mixer going and add the flour mixture cup by cup. Keep mixing until it is well blended, about a minute.
- Add vanilla and chocolate chips. I measure the chocolate chips with my heart. I get the big bag from Costco and keep pouring in the chocolate chips as I stir until I see enough.
- Line a baking sheet with parchment paper or use slipmats. Drop the cookies on by the spoonful. I like to use the cookie scooper to make cookies of even size.
- Bake at 350 degrees F for 10-12 minutes.
- Let it cool and enjoy.
Tips and Tricks
- You can use vegetable oil instead of melted butter if you wish
- If you love chocolate chips – buy the big bag from Costco and keep dumping until you see enough chocolate chips. If you use a stand mixer, sometimes the bottom doesn’t get enough, so when I drop those onto the pan, I add more chocolate chips to the top.
- Add another teaspoon of pumpkin pie spice to your dough if you like pumpkin spice.
Affiliate links
Below is a list of items you might need to bake these cookies. These are all affiliate links through Amazon. I am an Amazon Associate, and by using these links, I will receive a small percentage from Amazon at no additional cost to you. In return, you will be helping me take care of my family.
Comments
2 responses to “Pumpkin Chocolate Chip Cookies”
Yum! I love these cookies so much and my whole family eats them all almost instantly
I am so happy that you love the cookies!