You may recall me posting a recipe just a couple weeks ago for Pumpkin Oatmeal Chocolate Chip Cookies, I admit, I have gone a little crazy making batches of pumpkin cookies! I can’t help myself! I’ve made 4 batches of cookies in the last three weeks! I’ve been on the hunt for the perfect pumpkin cookie! The oatmeal ones were good, and a little healthier and I started calling them breakfast cookies because well, I was eating them for breakfast! These ones are more like a classic chocolate chip cookie with a serving of pumpkin and a touch of spice! Grab yourself a big glass of milk or your favourite autumn tea and whip up a batch of Pumpkin Chocolate Chip Cookies, because it’s Fall Y’all!

Pumpkin Chocolate Chip Cookies

Ingredients

• • • 1 cup butter, softened (very soft!)
    • 1 cup lightly packed brown sugar
    • ½ cup white sugar
    • 1/2 cup pumpkin puree
    • 1 3/4 cups all-purpose flour
    • 1 1/2 tsp. pumpkin pie spice
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 3/4 cup chocolate chips or 1 cup mini chocolate chips

Preheat oven to 375 degrees.

Cream softened butter with both sugars in large bowl until smooth and no sugar lumps remain. Mix in pumpkin puree. Set aside.

In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt. Stir until well mixed. Add flour mixture to wet ingredients all at once and stir together until combined. Don’t overmix.

Fold in chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. You can line with parchment paper or silicone baking sheets, which is what I use.

Bake for 8-10 minutes or until lightly browned. Let cool on sheets for about 10 minutes and transfer to wire rack to fully cool.

Yield: 2.5 dozen

Pumpkin Chocolate Chip Cookies

Print

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 cup butter, softened (very soft!)
• 1 cup lightly packed brown sugar
• ½ cup white sugar
• 1/2 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tsp. salt
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. Cream softened butter with both sugars in large bowl until smooth and no sugar lumps remain. Mix in pumpkin puree. Set aside.
3. In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt. Stir until well mixed. Add flour mixture to wet ingredients all at once and stir together until combined. Don't overmix.
4. Fold in chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. You can line with parchment paper or silicone baking sheets, which is what I use.
5. Bake for 8-10 minutes or until lightly browned. Let cool on sheets for about 10 minutes and transfer to wire rack to fully cool.