I have been baking these Pumpkin Chocolate Chip Cookies for Thanksgiving as long as I can remember. They are the perfect little bites to munch on while waiting for the big dinner. Every fall I can’t wait for the leaves to change color and for the weather to get cooler so I can get into the fall spirit and freely bake fall goodies to my heart’s content. Pumpkins are everywhere in all shapes and colors this time of year and I can’t imagine fall without them.
As for fall baking and holiday season, pumpkin puree adds so much to the ordinary coffee cakes, pies, cookies, cupcakes, breads… The list goes on, and we never get tired of them. Pumpkin adds moistness and flavor plus fiber and vitamins to baked goods. It can also replace some or all of the fat in most sweet and savory recipes. I always have some canned pumpkin puree in my pantry so I can make pumpkin “something” anytime my family craves sweets with warm spices.
I love the rich taste of the dark chocolate chips in these moist Pumpkin Chocolate Chip Cookies, but semisweet chocolate chips also work.
I have used canned pumpkin puree in this recipe but if you wish to make fresh pumpkin puree it can be done with spending a little bit of extra time: Use small pumpkins, cut them in half and scoop out all the seeds. Bake them face up in a preheated 350 F oven, center rack for about 45-50 minutes, or until you can poke them easily with a fork. Cool for 10 minutes, then peel off the skin or scoop out the flesh and process in a food processor until smooth.
Whisk together the flour and spices to blend well
Mix the dry and wet ingredients with the electric mixer. Stir in the chocolate chips with a spoon.
Use a 2-TBSP scoop (#40) to scoop the dough. Line 3 baking sheets with silicone baking mats or parchment paper and scoop balls of dough about 2 inches apart on the baking sheets.
Bake in preheated 350 F oven. If you are not using a convection oven (the convection oven circulates hot air evenly in the chamber with a fan, but in the conventional oven the heat source is in the bottom), switch the cookie sheets to ensure even baking. Let the cookies rest on the sheets for 2 minutes before transferring them with spatula to a cooling rack. Cool completely before storing them in an airtight container in the refrigerator for a week, or freeze them for a month.
These Pumpkin Chocolate Chip Cookies are incredibly moist and delicious and taste awesome with a hot cup of coffee or tea. They are also wonderful with a tall glass of cold milk. Enjoy!!
Bake Time: 20 minutes
Yield: About 4 ½ dozens
You will need 3 baking sheets lined with silicone baking mats or parchment paper
- 1 cup (8 ounces) butter, softened at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar (not packed)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- One 15-ounce can pumpkin puree (or 15 ounces fresh pumpkin puree- instructions in the illustrated section)
- 3¾ cups all purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Pinch of ground cloves
- 2 cups dark chocolate chips, or semi-sweet chocolate chips
- Preheat oven to 350 F. Line 3 cookie sheets with silicone baking mats or parchment paper and set aside.
- In a large bowl whisk together flour, baking soda, salt and the spices. Set aside.
- Add the butter to the large bowl of an electric stand mixer. Using the paddle attachment beat until fluffy on medium speed. Add both sugars and continue beating until fluffy and light.
- Add the eggs one at a time and beat until blended before adding the other egg.
- Mix in vanilla extract and pumpkin puree on low only until well blended. The mixture will not look very smooth at this point, do not over mix.
- On low speed add the flour mixture in 3 intervals, beating until well incorporated and smooth after each addition. Turn the mixer off and remove the bowl.
- Add the chocolate chips to the mixing bowl and stir with a spatula to incorporate them into dough evenly.
- Scoop dough with a 2-tablespoon scooper (#40) onto 3 prepared baking sheets. Allow 2 inches between each ball of dough. I did not flatten the dough, but If you want slightly flatter cookies, use your fingertips to gently flatten the top.
- Bake for about 20 minutes or until the edges of the cookies turn brown and the top is set. Do not overbake. If not using a convection oven switch the cookie sheets half way through baking to ensure even baking.
- Remove the sheets from the oven and let cookies rest 2 minutes before removing them with a spatula onto the wire rack to cool completely. Store the cooled cookies in an airtight container for up to a week in the refrigerator. These cookies also freeze well for up to a month.
- Enjoy these soft Pumpkin Chocolate Chip Cookies with a hot cup of coffee or tea, or a tall cold glass of milk.