Wednesday, November 6, 2013

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Today I bring you all a new recipe!! Pumpkin chocolate chip cookies. It is fall...which means pumpkin in everything! Pumpkin is one of my favorite flavors, so I am a huge fan of these cookies. They are EXTREMELY moist, so if you like more things more cakey, bake for a few more minutes.

1/2 cup (1 stick) unsalted butter
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree 
1.5 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1.5 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup semi-sweet chocolate chips


1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. 
2.Whisk in the vanilla and pumpkin until smooth. Set aside.
3.In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. 
4.Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. 
5.Cover the dough and chill for 30 minutes, or up to 3 days.
6.Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
7.Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
8. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  The longer the cookies cool, the chewier they will be. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
adapted from Sally's Baking Addiction


  1. I will have to try this recipe. I've been experimenting with pumpkin chocolate chips cookies. I want something that is very pumpkin-y, but not too moist or too cakey... It's been a long search!

    1. These are super moist...but I like it that way. I would add a little bit more flour to these and they will still be chewy but a little less moist. These are not cakey at all I love them!