Fall is in full swing and we’ve been deep in the fall baking and cooking mode. One of our favorite ways to incorporate pumpkin into our baking is these Pumpkin Chocolate Chip Cookies. The kids eat them up. I pack one in with lunch or for a snack with a big glass of milk after school.
These cookies are so moist and soft and chewy! Just how a good chocolate chip cookie should be. The pumpkin and spices pair nicely with the chocolate chips.
Pumpkin Chocolate Chip Cookies
- 1 stick butter
- 1/4 cup white sugar
- 3/4 cup light brown sugar
- 1 large eggs
- 1/2 cup canned pumpkin
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoons baking soda
- 1/4 teaspoons salt
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Prepare cookie sheet with non-stick spray.
- Beat together the butter, white sugar and brown sugar.
- Mix in the eggs and add vanilla and pumpkin and mix until combined.
- In a separate bowl whisk together the flour, baking soda, salt and spices (nutmeg, cloves, and ginger).
- Slowly add in the flour into the pumpkin mixture until mixed.
- Stir in the chocolate chips by hand
- Using a tablespoon, scoop onto prepared cookie sheet.
- Bake for 15-18 minutes until slightly browned around the edges. Cool cookies on a wire rack and enjoy!
This recipe makes about 2 dozen cookies. They usually don’t last long with my kids though!