Cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I can’t believe that October is more than half over, and this is the first pumpkin thing I’ve made! The cake flour makes these the lightest, fluffiest cookies ever. They’re like chocolate chip-studded pumpkin clouds.

Check out my other pumpkin recipes below!

Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies

Ingredients

  • 1/2 c . butter , softened
  • 1 ½ c . granulated sugar
  • 1 large egg
  • 1 c . pumpkin puree
  • 1 tsp . vanilla extract
  • 1 tsp . ground cinnamon
  • 1 tsp . ground allspice
  • 2 ½ c . cake flour*
  • 1/2 tsp . salt
  • 1 tsp . baking powder
  • 1 tsp . baking soda
  • 1 c . semisweet chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. Beat butter and sugar together for about 2 minutes or until smooth.
  3. Scrape down bowl.
  4. Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes.
  5. Scrape down bowl again.
  6. Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.
  7. Using a 1-1/2 tablespoon cookie scoop, place dough about 2-inches onto cookie sheets lined with parchment paper or silicone baking mats.
  8. Bake for about 10 minutes.
  9. Let cool completely on baking sheet before transferring to plate.
  10. *If you don't have cake flour, mix 2 ¼ c. all-purpose flour and 1/4 c. cornstarch together. Then, sift them together three times before using.

Adapted from abountifulkitchen.com

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12 Comments

  • Reply
    Nikki
    December 21, 2014 at 3:21 pm

    They get soggy fast. Especially if you freeze them in order to eat over a period of time. Is there a way to keep them firmer?

    • Reply
      Kate
      December 22, 2014 at 11:10 am

      I haven’t had that issue with these cookies; they’re usually gone within a day or so. The only thing that I can think would be that since they’re pretty moist, the cookies are getting soggy in whatever they’re stored in. It may help to leave a little ventilation for them so that the condensation doesn’t build up in the container. I hope that helps!

  • Reply
    Heather
    September 30, 2013 at 2:11 pm

    I made these last night and they turned out great! I used foil instead of parchment paper. They ended up super moist and sticky which I thought was fantastic. Definitely would recommend these!

    • Reply
      Kate
      October 1, 2013 at 7:49 pm

      I’m so glad you enjoyed the cookies!! =)

  • Reply
    Gretchen
    September 16, 2013 at 3:01 pm

    How many cookies does it make?

    • Reply
      Kate
      September 16, 2013 at 4:36 pm

      It makes about 3 dozen cookies if you make them 1-1/2 tablespoons each.

  • Reply
    Jen @ Jen's Favorite Cookies
    September 11, 2013 at 2:56 pm

    I love pumpkin chip cookies! It feels like fall when I have one.

    • Reply
      Kate
      September 15, 2013 at 12:28 am

      Me too!! I think that’s what I’m loving all of the pumpkin-everything. I’m so ready for it to be Fall! =)

  • Reply
    Tarin
    September 7, 2013 at 10:27 pm

    Loved this recipe! Thank you for sharing. They turned out so fluffy and delish!

    • Reply
      Kate
      September 10, 2013 at 12:52 am

      Yay!! I love to hear that! Thanks so much for letting me know that you enjoyed the cookies! =)

  • Reply
    Stephanie
    September 4, 2013 at 3:43 pm

    Ten minutes is not enough. Try 25.

    • Reply
      Kate
      September 4, 2013 at 3:59 pm

      I’ve made these cookies several times, and mine are always finished baking in about 10-12 minutes. Due to differences in oven temps, I could understand them taking as long as 15 minutes. It sounds like you had a different experience, and I know that oven temps vary, but I wouldn’t advise baking them for that long if the cookies were 1 1/2 tablespoons each.

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