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.
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.
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).
- 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 ginger
- 1/4 teaspoon ground clove
- 1/2 cup (8 tablespoons or 4 ounces) unsalted butter, melted
- 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
- Preheat oven to 350F. Line two cookie sheets with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and clove.
- In another large bowl, beat together the 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 or by hand, scoop the dough into 1 1/2 tablespoons onto the cookie sheets (dough will be soft and sticky). Flatten them down slightly and keep them as round as possible as the cookies won't spread much.
- Bake 10-12 minutes or until the edges are firm. Cool for 5 minutes then transfer to a cooling rack.
- I wrote this recipe before I focused on small batch recipes. To freeze the extra cookie dough, scoop each one onto a plate or tray in a single layer and freeze until firm, about 1 hour. Transfer to a freezer-safe bag and freeze until ready to bake.
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Source: Adapted from Dishing Up Delights
More Pumpkin Recipes For You To Bake
Single Serving Pumpkin Chocolate Chip Cookie
Soft Pumpkin Sugar Cookies