Pumpkin Chocolate Chip Cookies

And so begins the season of pumpkin EVERYTHING!

This fall I’m going to make a point to try just about every pumpkin concoction I can dream up. Last fall, because we were in the process of moving and adjusting to life in Myrtle Beach, I didn’t have as much time to recipe test, because I was too busy trying to get our apartment in order. But this fall is a different story! I want to explore some new recipes and really embrace all the fall baking frivolity. I mean isn’t that what being basic is all about?!?

What are some of your favorite pumpkin/fall recipes?

I love pumpkin bread, apple fritters, homemade chili, friendship bread, and butternut squash soup. They just scream fall and cooler temps! But I know some people are diehard apple cinnamon fans, so I will try to incorporate some fall recipes that aren’t strictly pumpkin too.

But here is my second pumpkin recipe of the fall season: Pumpkin Chocolate Chip Cookies! These soft and chewy cookies are rich with fall flavors like nutmeg, cinnamon, and cloves. Its like Starbucks Pumpkin Bread got married to a Toll House Chocolate Chip Cookie and created this masterpiece. Bless. They are so dense and divine, you won’t be able to stop at eating just one. 

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp sea salt
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup unsalted butter, softened to room temp
1/2 cup granulated sugar
1/2 cup light brown sugar

2 eggs
3/4 cup pumpkin puree
1 tsp vanilla extract
1 cup chocolate chips

1. In a medium bowl, cream the butter until fluffy. Whisk in eggs until fully incorporated.
2. Add pumpkin puree, sugars, & vanilla extract and whisk until smooth.
3. Next add the flour, pumpkin pie spice, cinnamon, ginger, baking soda, sea salt, and stir until just combined.
4. Add the chocolate chips and stir to combine.
5. Refrigerate dough for at least 3 hours.
6. Meanwhile, preheat oven to 350F, line a baking sheet with parchment paper or cooking spray. Roll dough into even mounds, slightly flattened and top with additional chocolate chips.
7. Bake for 10 minutes. Be careful not to overbake. Cookies will firm up as they cool to room temperature
8. Allow cookies to cool on baking sheet for about 5-10 minutes before transferring to cooling rack.

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