Pumpkin Chocolate Chip Cookies
With fall in full swing, it’s time to bake up something cozy! These Pumpkin Chocolate Chip Cookies are everything you love about the season—soft, packed with warm spices, and loaded with melty chocolate chips. They’re perfect for sharing, but you might just want to keep them all to yourself!
On this day, I had a guest helper make our batch and we had so much fun! Come see who it is?
Start by mixing together the dry ingredients in a medium bowl.
Stir well together and set aside.
In a large bowl, add the sugar, pumpkin, butter, egg and vanilla. Use a hand mixer to combine. Then, take a tablespoon of milk and combine it with a teaspoon of baking soda in a small dish. Once it’s mixed together, add to the pumpkin mixture.
Look Who’s Back!
K is one of our favorite helpers, who loves to create in the kitchen. She did most of the work on these cookies herself. That’s how easy they are. I just took pictures. ;)
After mixing the pumpkin ingredients it’s time to add in the dry ingredients. Do this using a spoon, until just blended.
Next add the chocolate chips. In this version we used mini chocolate chips as that’s what we had on hand. The recipe calls for regular size but either size works!
Let the dough sit in the refrigerator for about 30 minutes. This will help the cookies reach maximum fluffiness.
Spoon onto a baking sheet and place in a preheated oven for about 10-12 minutes. Once they are done, let the cookies cool on a rack. Stored in an airtight container, these cookies will keep up to a week.
A Cookie After Soccer
We have so much fun creating together in the kitchen. If you have a little in your life, this is a fun recipe to make together!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 1/2 cups semisweet chocolate chips (mini chips can be used too)
Instructions
- Preheat oven to 350°F
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, combine pumpkin puree, sugar, butter, egg, and vanilla extract. Whisk until smooth.
- Dissolve baking soda: In a small dish, dissolve the baking soda in the milk. Add this mixture to the wet ingredients and stir until combined.
- Combine wet and dry ingredients: Slowly mix the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing.
- Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Chill: The dough in the refrigerator for about 30 minutes.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden, and the cookies have set but are still soft.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
