I found this recipe on The Food Network several years back, and have made it my go-to with a few modifications. They’re moist, they’re cakey, they’re pumpkin goodness without being too sweet. These pumpkin chocolate chip cookies are some of the best I’ve tried. You won’t be able to eat just one (I promise).
Ingredients
- 1 cup salted butter, softened
- 1 cup white sugar
- 1 cup light or dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 can pumpkin puree (the regular size, not the large)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp cloves
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- foil or parchment paper
Directions
- Preheat oven to 350 degrees F. Prepare 2-4 (depending on how big your oven is) baking trays by lining with foil or parchment paper. Set aside.
- In a medium bowl, whisk together dry ingredients (flour, baking soda, cinnamon, pie spice, ginger, nutmeg, & cloves). Set aside.
- Using a stand mixer on medium-low (or arm strength if you have that), beat butter until light and fluffy. Add vanilla extract (**adding vanilla extract with butter early on will enhance the flavor).
- Beat in white and brown sugars until incorporated.
- Beat in eggs, one at a time, scraping down side of bowl with spatula as necessary.
- Add pumpkin puree.
- Slowly add flour mixture to wet ingredients until fully mixed. Take bowl off mixer.
- Using a spatula, gently fold in 2 cups of chocolate chips.
- **OPTIONAL STEP: leave in fridge for 30 minutes so the batter is easier to scoop and flavors can “marinate”. Batter should be soft and look a bit more liquidy than chocolate chip or sugar cookies.
- Scoop batter onto prepared baking sheets with a regular tablespoon (no need to get fancy here).
- Bake for 15 minutes or until bottom of cookies are golden brown.
- Repeat with any remaining batter.
- Challenge yourself not to eat all of them in one sitting 🙂
The final batter 
Fresh out of the oven!
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