pumpkin chocolate chip cookies
18 large cookies
People, it’s officially fall. And I am overjoyed at that fact. It’s finally starting to look and feel like fall here in NC. The weather is staying in the high 60′s to low 70′s and the leaves are starting to turn colors and fall off the trees. I was talking with a friend at church and we were saying how we are ready to wear a chunky sweater and boots, with a scarf around our necks, and a hot pumpkin spice latte in our hands. It’s not quite that cold out, yet. But we are eagerly awaiting that time. But for now, I will stick with pumpkin chocolate chip cookies. I found this cookie recipe a few weeks ago and have been waiting to try it out. The first week seemed like the perfect time to try it. It was a big hit with the family. They were soft and chewy without being too “cakey”, like lots of pumpkin cookies can tend to be.
I was going to take the pumpkiny goodness to some friends who are moving, but I don’t think there are enough to take the cookies over to them. I can’t show up with 5 cookies on a plate. How lame would that be? I guess we will have to suffer through the rest of the batch.
As shared on Frugally Sustainable.
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips
Preheat your oven to 350 degrees.
Cream together your butter, brown sugar, and sugar. Add in your vanilla and pumpkin. Mix in your flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix well. Add in your chocolate chips. Try not to eat all of the dough before you get it on your pans to bake.
Form your dough into 18 round balls. Place them on your cookie sheet and press them down with the back of a spoon. These cookies don't spread out very much, so make them to the desired thickness. You can press them down a little more when they come out of the oven if they are still a little too thick.
Bake for 8-10 minutes. Don't over bake these. They should still be super soft and not browned at all on top. I took mine out a little too soon, so after cooling for a few minutes, I placed them back in the oven for an additional 2 minuets. They turned out perfect.
Once you take them out of the oven, feel free to press a few more chocolate chips in the tops of the cookies for good measure. Plus, they just look yummy with extra chocolate chips on top.
Store in an airtight container for up to 5 days.