This one is for all you chocolate chip cookie lovers who also love your pumpkin spice - this cookie combines both flavors beautifully! The cookies are wonderfully soft, moist, and bursting with pumpkin flavor complemented by chocolate chips.
This recipe is from my husband's family and was handed down by his grandmother. This pumpkin chocolate chip cookie recipe is delicious and arriving just in time for pumpkin spice season, also known as Fall! If Starbucks can introduce their Pumpkin Spice in August, then I declare it's that time of year and we can begin enjoying pumpkin spice recipes from September until Thanksgiving. That's my plan!
What You Need
Butter or Shortening
Large Egg
White Sugar
Pumpkin Puree
Vanilla Extract
All Purpose Flour
Baking Soda
Baking Powder
Ground Nutmeg
Cinnamon
Chocolate Chips
Tips for Making Pumpkin Chocolate Chip Cookies
Butter versus shortening? Cookies made with butter that are high in sugar tend to be flatter and crispier than cookies made with shortening. Cookies made with shortening will spread less, remain rounded. Of course shortening is missing that creamy butter flavor. Both work well in this recipe; chose what works best for you! The cookies in the pictures were made with shortening (Crisco) because that's what grandma used!
If using butter in the recipe, I recommend you refrigerate these delicious cookies for 30 minutes before baking for best results. If you refrigerate over night, allow the cookie dough to soften for about 30 minutes on your counter before baking begins.
Use your favorite chocolate chips - semi-sweet chocolate chips, milk chocolate chips, white chocolate chips or dark chocolate chips!
I used a medium cookie scoop to make the cookies in the picture.
Other Delicious Pumpkin Desserts
How To Make Pumpkin Chocolate Chip Cookies
This chewy pumpkin cookie recipe comes together like a classic chocolate chip cookie recipe, with a few changes!
Step 1: Preheat oven to 375°F and prepare your baking sheet with parchment paper. In a medium bowl, combine flour, baking soda, baking powder, nutmeg, and cinnamon. Mix with a fork then set aside.
Step 2: In the bowl of a stand mixer with the paddle attachment or a large bowl using a hand mixer, cream the shortening (or butter), sugar, egg, pumpkin and vanilla, scraping down the sides and bottom of bowl. Once the wet ingredients are fully incorporated, slowly add the dry ingredients to the creamed mixture and mix on low. Once all ingredients are combined, add chocolate chips and mix in.
1)Combine all wet ingredients; 2) add dry ingredients to wet mixture; 3) add chocolate chips.
Step 3: Using a medium cookie scoop, drop dough on to the prepared cookie sheets. Add more chocolate chips to the top of the cookies before baking, if desired. Bake in preheated oven for 10-12 minutes. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
1)Cookie dough balls ready to bake and 2) cookies cooling on wire rack.
How to Store Pumpkin Chocolate Chip Cookies
These delicious and chewy pumpkin chocolate chip cookies may be stored in an airtight container for up to 3 days at room temperature. Cookies may be stored in the refrigerator for up to 5 days. You may also freeze the cookie dough balls for up to 3 months in a freezer plastic bag. Remember to date the freezer bag.
Go get that pumpkin spice latte and get ready to make this simple recipe and start enjoying all things pumpkin spice! This one is Forkin' Good!
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