Soft and spiced Pumpkin Chocolate Chip Cookies remind me of childhood and are the ideal way to end (or start) your day as fall takes over.
I’ve been blogging for a really long time, almost 7 1/2 years! It’s funny seeing people’s reaction when they ask how long I’ve been blogging. Usually the average is 1-2 years with a handful at 5 years. During my first two years of blogging or so, I’ve posted some of my all-time favorite recipes. Except back then, I had no clue about food photography. I could kinda style, but lighting was certainly out of the question. One of my all-time favorite cookies I wanted to revisit are my Pumpkin Chocolate Chip Cookies that I posted back in 2008. Six years ago! I even still have that jack o’ lantern mug. Since I’m a much better photographer now, I wanted to put these pumpkin cookies back in the spotlight. Plus I adjusted the recipe a bit to make them even better. Soft and spiced, these Pumpkin Chocolate Chip Cookies are what you need while the leaves are changing colors and the mornings are getting cooler.
My love for these cookies go way back to childhood. As soon as September hit, grocery stores baked up their soft pumpkin raisin cookies topped with bright orange icing. Since they were usually expensive, Dad would wait until they went on reduced-sale and bought a dozen. They were probably the only cookies where raisins were acceptable. Now that I’m grown up, I totally swapped out the raisins for chocolate chips. Because adults are allowed to do that.
It’s funny. This year I haven’t been into as much pumpkin as I usually am. Of course I’ve been drinking my beloved pumpkin spice lattes, but I haven’t posted as many pumpkin recipes this year. Just my french toast roll ups, cannoli, single serving cookie, and mini cheesecakes. I actually had more pumpkin ideas to bring you but wasn’t feeling any of them. Just these chocolate chip cookies (which I can argue that this may be all you need).
Pumpkin Chocolate Chip Cookies
Yield: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/2 cup melted unsalted butter
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375F. Line two cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and allspice.
- In another large bowl, beat together the melted butter, sugar, and pumpkin until well combined. Beat in the egg and vanilla. Gradually beat in the flour mixture then add the chocolate chips.
- Using a #40 cookie scoop, scoop the dough onto the cookie sheets* (dough will be wet). Flatten them down slightly and keep them as round as possible as the cookies won't spread much. Bake 12-15 minutes or until the edges are firm. Cool for 5 minutes then transfer to a cooling rack.
Notes
*If you don't have a #40 cookie scoop, each cookie is about 1 1/2 tablespoons.
Source: Adapted from Dishing Up Delights
More Pumpkin Recipes For You To Bake
Single Serving Pumpkin Chocolate Chip Cookie
cheryl illinois says
Since I don’t like chocolate with my pumpkin I will substitute cinnamon chips. Think that will work?
Carla says
Yes I think so! The extra cinnamon would pair nicely. White chocolate or even butterscotch chips would work too.
Linda | Brunch with Joy says
7.5 years? That’s way too long, Carla. I started few years ago and stopped for a while, and now trying to catch up. I definitely need to learn the trick from you. :) Meanwhile, pumpkin chocolate chips are my two favorite combo. I started making pumpkin 2 years ago, not sure where I was before until I discovered pumpkin and choco chip are indeed super good.
Carla says
Ha well it wasn’t a full 7.5 years ;) I was in college for a good bit of it, so I wasn’t blogging like I am today, maybe once or twice a month. I think the trick for me is that I love sharing food so much and that photography is one of my favorite things to do. I’m still having fun and that’s what keeps me going :)
Becca from ItsYummi.com says
I keep hearing these awful, nasty rumors about pumpkin season being over. WHAT THE WHAT?! It’s obvious that you and I know better. Pass the pumpkin cookies, please :)
Julie @ Texan New Yorker says
These sound and look so delicious, they remind me of some sweet potato chocolate chip cookies I made my first year of blogging. Only I roasted and peeled and pureed a whole sweet potato, so I’m thinking yours would taste just as good without all the extra work. :)