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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are the perfect fall recipe to enjoy! Fall is easily my favorite season of the year. It is time for hoodies, football, pumpkin spice, falling leaves, and soup.
I’ve had many compliments on these pumpkin chocolate chip cookies, including people who don’t typically eat pumpkin. I’ve been making them for several years now, and they’ve become a requested cookie from friends and family both.
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If you love pumpkin pie and chocolate, I’m very confident that you will adore these pumpkin chocolate chip cookies! These cookies are the perfect vehicle to finally enjoy pumpkin and chocolate together, all rolled into one amazing cookie.
Have you tried making these pumpkin chocolate chip cookies? Come on in and let me tell you about them!
Pumpkin Chocolate Chip Cookies Ingredients
Pumpkin Puree, 1 cup
White Sugar, ¾ cup
Vegetable Oil, ½ cup
Flour, 2 cups
Cinnamon, 1 teaspoon
Salt, ½ teaspoon
Baking Soda, 1 teaspoon dissolved in 1 teaspoon of milk
Vanilla Extract, 3 teaspoons
Milk Chocolate Chips, 1 bag
Pumpkin Chocolate Chip Cookies Directions
Preheat the oven to 375 degrees.
Measure out all of the dry ingredients into a mixing bowl and set aside.
In a stand mixer, combine the pumpkin puree, sugar, oil, and egg.
Add in all of the dry ingredients slowly, and continue mixing until well combined.
Add in the vanilla and baking soda that has been dissolved in the milk. Mix for a minute.
Next add in the chocolate chips and mix again.
Spray a cookie sheet with a non-stick baking spray before spooning equal size amounts of batter for each cookie onto the sheet.
Bake at 375 degrees for 11 minutes.
Most cookie recipes call for 1 cup of chocolate chips. If that is what you prefer, use that amount. I happen to think measuring out chocolate chips is just silly. You can’t have too many! I always add a full bag of chocolate chips into my recipes. If I’m opening a bag, I’m using it up. One batch of cookies is one bag of chocolate chips. You have choices here, so feel free to use either one cup or a full bag.
This recipe can easily be doubled and once your friends and family taste them, there will never be a single batch made again. These pumpkin chocolate chip cookies are just that amazing! They always put me in a great mood to celebrate fall. I often make these for Thanksgiving and take them with me when we go to dinner with the family. They also make an excellent snack while the turkey is in the oven.
The cookie batter is slightly thick and goopy, a very technical term, I know. But what makes them amazing is they don’t spread out on the cookie sheet at all. No deformed or flat cookies here. If you normally use a cookie scoop, you will likely struggle with the batter sticking to the scoop. I much prefer using a spoon for this recipe. They won’t be uniform in shape, but aim more for size so that they bake evenly.
They also have a thick fluffy cake-like texture to them once they are baked. Not dry at all, and can easily be eaten on the go. This is a great thing when I’m running out the door for an appointment or meeting and skipped breakfast.
Being able to eat these on the go with no fuss or mess is perfect because that makes them even more appealing to me. It is a win-win in my book! Same goes if you have kids. In this case, the cookies may still get a bit messy, but they are far less of a mess than traditional cookies because of the cake-like texture.
Why I Love This Recipe
These are my favorite because they aren’t the basic chocolate chip cookies. They have a really soft texture from the pumpkin, and are kind of thick and fluffy for a cookie. They are almost a cake texture to me. I am a big fan of finding new and inventive ways to make chocolate chip cookies, and this is a great one. Anybody can make a basic cookie. That is boring. I’d rather put a spin or twist on it and make it even better.
This is also a great beginning baker recipe. Anyone can make these, even if you consider yourself baking-challenged. You can totally make these cookies! This is also amazing if you’re teaching your little ones to help out in the kitchen and making memories with them. This is the perfect confidence-boosting recipe for beginners.
Speaking of being baking-challenged, I will say do not add any butter to this recipe. It isn’t needed, but I did the first time I ever made them. Just out of habit, you always cream the butter and sugar together in the beginning. The results were hilarious because the cookies had no body to them and were really runny. I had to laugh at myself because it is such a habit and standard ingredient in cookie recipes.
That is really the only way I can think of that will screw up this recipe. It really is that easy to make. I have let my husband, Nathan, make these by himself (I rarely leave him unsupervised in the kitchen) and they turned out perfect.
Between my first time disaster and being able to let Nathan make these alone, I can confidently say that anyone can make this recipe for pumpkin chocolate chip cookies!
Have you tried making these pumpkin chocolate chip cookies yourself yet? Are you a fan? Let me know your thoughts in the comments!
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