Here’s an easy pumpkin cookie recipe for you! Packed with fall spices and chocolate chips for an instant favorite!
These pumpkin chocolate chip cookies are so yummy! I get my chocolate fix and since there is pumpkin in these I’m going to count it towards my veggies. These are definitely a family favorite. There were actually tears when it was discovered they were all eaten. Pumpkin chocolate chip cookies are very moist and perfectly spiced so that the pumpkin and chocolate blend well together. These are quick and easy to make and will disappear just as quickly.
How to make:
- Preheat your oven to 350 degrees and prepare the cookie sheets by lining them with parchment paper.
- Tip: Parchment paper stops these cookies from spreading out too thin. You can use non-stick cooking spray but your cookies will spread.
- Cream the butter and sugar.
- Beat in the vanilla and egg.
- Beat in the pumpkin, baking powder, baking soda, ground cinnamon, nutmeg and cloves.
- Stir in the flour and chocolate chips.
- Important Tip: This cookie dough is stickier than your average cookie dough. Don’t worry, and don’t add more flour. You’ll end up with dry cookies if you do.
- Scoop out by tablespoonfuls onto the prepared cookie sheets and bake at 350 for 12-14 minutes.
- Tip: The cookies will appear dry at first but they moisten up upon cooling.
How to store:
These cookies are best kept loosely covered. As a moist cookie if you put them in an airtight container they become almost gooey. Having just a little bit of air flow won’t dry them out and will keep them from getting too moist and sticky. I usually put mine in a Tupperware type container and then just set the lid on the top without sealing it.
How to freeze:
After completely cooling, place the cookies in a freezer container in layers with parchment or wax paper between the layers. Cover tightly with a lid and put them in the freezer. To thaw them, place the container on the countertop and pop the lid off to allow the condensation to evaporate as they thaw. I personally wouldn’t freeze them in a ziploc bag because these cookies are such moist cookies I think it would bunch them up and they would be a mess upon thawing.
More pumpkin recipes!!!
Cream Cheese Frosted Pumpkin Cookies
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PrintPumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are moist with all the flavors of fall! They’re sure to put a smile on your face this season!
- Prep Time: 10 minutes
- Cook Time: 14 minutes (per batch)
- Total Time: 24 minutes
- Yield: 4 dozen 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 Cup Butter (softened)
- 1 1/2 Cups Sugar
- 1 Lg. Egg
- 1 tsp Vanilla
- 1 Cup Canned Pumpkin
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 2 1/4 Cup Flour
- 1 1/2 Cups Chocolate Chips
Instructions
- Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray or line them with parchment paper.
- In a large bowl, cream the butter and sugar. Add the egg, vanilla, and pumpkin. Mix well.
- Stir in the baking powder, baking soda, cinnamon, nutmeg and cloves. Mix well.
- Add the flour and then the chocolate chips.
- Scoop cookie dough out onto prepared baking sheets by tablespoonfuls. Bake at 350 degrees for 12-14 minutes. Cool on a cooling rack.
Keywords: pumpkin, pumpkin cookies, cookies
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Use butterscotch chips in these for a “to die for” flavor!!!
I’ve never tried that, but it sounds good!