These are THE softest and chewiest cookies that I’ve ever made… ever. That’s saying a lot since I’ve made a bazillion cookies (give or take).
Guys, if you make one pumpkin flavored dessert this Fall, this has to be it. Pumpkin Pie excluded of course. And pumpkin cheesecake, can’t forget that. And pumpkin muffins… Okay, just make pumpkin everything and make these too in the process.
I brought these cookies to a family BBQ last weekend. Does that sound weird to anyone? Pumpkin… BBQ… that’s not how it normally goes. Typically we bring pumpkin desserts to Thanksgiving or to a Halloween party. However, I was craving Fall food and I had a left over can of pumpkin from last year. It was a match made in heaven, so I went for it. Look at me being a rebel. 😉
This recipes makes about 18 cookies. Everyone wanted to try them the moment I walked in the door with them and I’m not one for holding them back, especially because I was curious to see if they loved them. There were two cookies left by the time we actually got to serving dessert. Two!! I guess everyone loved them.
Did you know that pumpkin spice and chocolate are a delicious flavor combination? It’s true, they are a fab duo and I’m not just saying that because I’m a chocoholic. If you don’t want to add the chocolate chips, then I’m sorry we can’t be friends. Just kidding.
Actually, feel free to skip the chocolate chips and make these into plain pumpkin cookies because there is nothing plain about them. These cookies are full of pumpkin goodness and warm spices and would be a delightful treat even without the chocolate. (Even if part of me is twitching inside to have said that.)
Fact… These cookies instantly became one of my favorites. Fact… These are my new favorite pumpkin flavored dessert. (Again excluding pumpkin pie because that’s pretty impossible to beat). Fact… I need to make 2 or 27 batches next time. (Yes that sounds like something my husband would say, but this time it was actually me.)
Have I convinced you to run to the store to pick up a can of great pumpkin puree? Seriously, you should run. It might help you burn off the cookies before you’ve even made them. It’s like a preemptive diet plan. 😉
Pumpkin Chocolate Chip Cookies Recipe
Note: The cookie dough requires a minimum of 30 minutes chilling time.
(Makes 18 cookies)
- 1/2 cup butter, melted (equivalent to 1 stick)
- 1/4 cup packed light or dark brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour (equivalent to 6.7 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup semi-sweet chocolate chips
- In a medium bowl, mix together the melted butter, brown sugar, and white sugar until no brown sugar lumps remain.
- Mix in the vanilla extract and pumpkin puree until it’s smooth. Set aside the wet ingredients.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice.
- Pour the wet ingredients into the dry ingredients and mix it together with a large spoon or spatula. The dough will be very soft.
- Fold in the chocolate chips.
- Cover the dough and chill for a minimum of 30 minutes.
- Once the dough is done chilling, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
- Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each. I use the OXO good grips medium cookie scoop. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
- Bake the cookies for 8 to 10 minutes. The cookies will look soft and underbaked.
- Allow the cookies to cool for at least 10 minutes on the cookie sheet before transferring to a wire rack.
Source: Sally’s Baking Addiction