Chocolate Chip Pumpkin Cookies

 

These chocolate chip pumpkin cookies are a wonderful start the fall season.  They have a perfect combo of pumpkin with bursts of chocolate throughout. If you want to pair these cookies with a pumpkin flavored drink, you can try my Pumpkin Spice Hot Chocolate. Around this time of year pumpkin recipes show up everywhere and I couldn’t pass up the opportunity to join in. So I started with these cookies and plan to do a few more. But to be honest, every once in a while I feel the cravings for pumpkin so this recipe can be used all year round. This is also one of the cookies I sell for my small home bakery and its one of the more popular items. I will leave the link to my bakery catalog here in case anyone wants to check it out.

https://justanotherhomemaker.com/baking-catalog/

 

How I Created these Flavorful Pumpkin Cookies

During this last fall season, I really wanted to make a cake-like, dough-like pumpkin cookie with chocolate chips. I used the base of my Chocolate Kiwi cookies recipe and replaced the kiwis with pumpkin puree and changed up a bit of the recipe to suit my taste. So while the chocolate kiwi cookies are suited for spring and summer, these pumpkin cookies really hit the spot in the fall season. I am personally also really enjoying the hot pumpkin flavor in the dead of our icy Oklahoman winter.

How to Prepare the Chocolate Chip Pumpkin Cookies

Begin by preheating the oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, baking powder, and salt and set aside. In a large bowl add the egg and sugar and mix it together.

Once the egg and sugar are mixed together, add the oil, vanilla extract, and pumpkin puree and mix again.

Slowly add the flour mixture to the egg mixture and mix together with a large spoon or spatula until it is just combined.

Pour the chocolate chips in the bowl and mix it together one last time. I would mix until the chocolate chips are just combined. There is no need to mix for very long.

Spoon out portions onto a cookie sheet about half an inch apart from each other. These can be any size you want but the larger they are, the longer it takes to cook. I prefer these cookies to be small or medium in size.

Place the cookie sheet into the oven and bake for ten minutes. If the cookies are larger, add one or two more minutes. These cookies will look very soft when they come out of the oven and will set as they cool.

Remove the cookie sheet out of the oven and let it cool for two or three minutes before moving them to a cooling rack for at least five or ten minutes.  These cookies can be eaten directly out of the oven (use caution as the cookie will be quite hot) or once they have cooled off.

Store in an air-tight container for up to five days on the counter or up to a week in the fridge.

 

Tips

•  Use a tablespoon size cookie scooper or just a normal table spoon to spoon out the cookies.
• If you want to make the cookies bigger, you can double the size. Just make sure to add on one or two minutes to the cooking time.
• The cooking time may vary depending on the oven.  These cookies are best pulled out of the oven when the tops do not look fully set.  If you are having a hard time telling if the cookies are done, try lifting a side of the cookie carefully.  If it feels very liquidly still, cook it for a minute more.  If the top moves slightly but you can still lift the side of the cookie slightly without it feeling very liquidly or falling apart then you can remove the pan from the oven and let them sit for two to three minutes before moving to a cooling rack. The insides will cook the last little bit with their own heat while cooling off.
• It is best to leave the cookies on the baking sheet for a few minutes before moving them to a cooling rack.