I love this time of year mostly because I have a great excuse to put pumpkin into my baking. I love pumpkin cakes, pumpkin pies and most of all, pumpkin cookies. The other day I pulled out my favorite pumpkin chocolate chip cookie recipe and headed to the kitchen. Half way there I had decided to make a few tweaks to it. The end result ended up being more like a muffin than a cookie; however it was perfect right after dinner, as well as first thing in the morning. To get your hands on a muffin-top styled pumpkin chocolate chunk cookie, read more

Pumpkin Chocolate Chip Cookies
Cobbled together by YumSugar

Note: These come out fluffy like muffin tops. I should have smashed them down so they would have a wider spread. However left as is, they are perfect for breakfast.

2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips (depending on your taste — I actually used cut up bars of dark and milk chocolate)

  1. Preheat oven to 375F.
  2. Sift together (or whisk in small bowl) flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
  3. Beat butter, brown sugar and sugar together in a large mixer bowl.
  4. Add pumpkin and vanilla and mix until incorporated.
  5. Add egg and beat well until fully incorporated.
  6. Gradually (I do it in 3 batches) beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop rounded spoonfuls onto baking sheets lined with parchment paper.
  9. Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
  10. Move cookies to wire rack to cool completely.

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