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These pumpkin chocolate chip cookies are moist and delicious. They are perfectly spiced and ready for fall. I love pumpkin! Don’t miss my pumpkin bread (it also makes delicious muffins). I also have a pumpkin muffin recipe with only three ingredients (well, four if you count water). I say lets get this fall baking started!I sure hope you enjoy these pumpkin cookies!
Pumpkin Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup white sugar
1 cup light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups semi-sweet chocolate chips
Pre-heat oven to 350 degrees F. Line baking sheets with parchment paper (or spray with cooking spray).
Using a mixer, beat the butter until smooth. Mix in the white and brown sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping 2 tablespoons (I use a 2 tablespoon cookie scoop) onto the prepared cookie sheets and bake for 12 to 13 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for a couple of minutes. Take the cookies off with a spatula and cool them on wire racks.
This pumpkin gooey butter cake is the perfect fall dessert!