Pumpkin Chocolate Chip Cookies
I’ve been making these Pumpkin Chocolate Chip Cookies for years now and it’s still one of my most requested cookies during the Fall. They’re made especially better thanks to my homemade pumpkin purée. Of course, if you’re tight on time, you can definitely use store-bought purée instead.
Pumpkin Chocolate Chip Cookies
These soft and chewy homemade Pumpkin Chocolate Chip Cookies are a great cookie during Fall, especially perfect with a glass of milk.
Servings: 5 dozen
Equipment
- Mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie scooper
- Baking sheets
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups homemade pumpkin purée or 1 (15 oz) can pumpkin purée
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350° F and line two baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, or a large bowl if making by hand, cream together the softened butter and granulated sugar. Beat on high for about 5 minutes, until smooth, light, and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the pumpkin purée. The mixture will appear to be curdled once the pumpkin has been added, but that is normal. Just blend together.
- In a medium bowl combine (or sift together) the dry ingredients. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Add it to the pumpkin mixture in three batches mixing just until incorporated after each addition. Fold in the chocolate chips, making sure to scrape down the sides and bottom of the bowl well. Mix in the walnuts, if using. With a small ice cream scoop or a tablespoon, drop the cookies in even mounds onto the prepared baking sheets.
- Bake for about 10 to 12 minutes, rotating the pans halfway through baking to ensure even browning. Bake until the edges begin to brown. Remove from the oven and allow the cookies to cool for a few minutes on the baking sheets before removing to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week. Enjoy!
