Pumpkin Chocolate Chip Cookies

Total Time:
32 min
Prep:
15 min
Inactive:
2 min
Cook:
15 min

Yield:
60 cookies
Level:
Easy

NUTRITION INFO
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 319
Made these for Christmas and they are tasty! You absolutely need to double the spices!!! Everybody loved them. They are not like a traditional chocolate chip cookie- they do seem to be light and fluffy...well at least that's how mine turned out. Heads up...this recipe does make a TON of cookies. item not reviewed by moderator and published
I found these cookies to be quite bland....could taste neither the chocolate nor the pumpkin. They were also WAY too soft....quite mushy, actually. I even tried baking a batch longer, but still came out the same. A waste of ingredients in my opinion..... item not reviewed by moderator and published
best network on TV item not reviewed by moderator and published
Everyone loved these, even my really picky son! I followed the directions and adjusted the time a little lower.....my oven cooked them in 14 minutes. I would definitely make these again. item not reviewed by moderator and published
Made another variety of pumpkin cookies then tried this one, got raving reviews. Will be making these cookies again. item not reviewed by moderator and published
SO GOOD. I usually use a whole can of pumpkin, use salted butter & eliminate the ½ tsp of salt. They stay soft for so long! item not reviewed by moderator and published
So good! I made these on a whim to use up left over pumkpin and we love them! So light and fluffy! We want to eat them all right now! item not reviewed by moderator and published
Perfect fall treat. Super easy to make and very tasty for kids & adults! item not reviewed by moderator and published
Yummy for fall. Doubled the pumpkin and spices. item not reviewed by moderator and published
I did make some changes to the recipe, double spices and add 1 teas. pumpkin pie spice, used 15 ozs of pumpkin puree, 1 1/4 cup brown sugar and 3/4 cup white sugar. The cookies were very good. item not reviewed by moderator and published

This recipe is featured in:

Quick & Easy Thanksgiving Menu