Photo: Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons 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.
SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams
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By misssmith012
Denver, Colorado
on May 14, 2013
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My go-to cookie recipe! They're so moist & flavorful! I've given out the recipe so many times. If I could give it more than 5 stars I definitely would!!
By MissFitBeauty613
on February 01, 2013
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I read many reviews and took some suggestions into account to personalize. I am allergic to dairy, therefore, I used Smart Oil instead of butter. I am also a health nut, so rather than 1 cup butter, I used 3/4 cup oil. I also cut back the sugar by about 1 1/2 cups and added 1/2 cup of unsweetened applesauce. I used egg whites, used the whole can of pumpkin, part whole wheat flour, part whole brown rice flour, halved the baking soda, added 1/2 tsp of baking powder, doubled the spices, reduced the chocolate chips (used dairy-free chips, added walnuts, added 1/4 cup ground flax, and 1/4 cup chia seeds. These are def. not cookies. More cake-like. Thus, I baked them in mini cupcake trays. I call them my pumpkin chocolate chip cake bites. I have people raving about these things! The healthy spin was such a hit with friends and family. I will make these things forever!
By aireli
on January 24, 2013
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Got rave reviews for these. I actually substituted mashed sweet potatoes for the pumpkin and added white chocolate chips but they still turned out delicious! The flavoring is amazing, just the right amount of spice mixed in. They were also very soft (likely due to the sweet potatoes and tasted heavenly. Definitely recommend these!
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