Pumpkin Chocolate Chip Cookies

I started developing this recipe for pumpkin chocolate chip cookies because I had leftover pumpkin from  a recipe.

Right now, finding canned pumpkins in the grocery store is very difficult, so throwing out the extra was not an option.

If you have read any of my other blogs, you will know that I love all fruit used in the bakery, but pumpkin is by far my favorite of all of the fruit.

It is a shame that pumpkin is Popular only in the fall time of year and holidays.

I love pumpkin bread in the summer, just as much as in November. It is a classic flavor that always works well, no matter when you choose to make it.

My pumpkin chocolate chip cookies blend two of my favorite flavors.

The chocolate adds a creamy sweetness, and the pumpkin is in the background supporting the chocolate together, forming a cookie for all seasons.

While testing this cookie my husband, took a batch to work to hand out to his coworkers and the comments were unanimous; this is a great cookie.

I hope you make this recipe and discover that pumpkin is just as delicious in June as in October. Enjoy!

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Pumpkin Chocolate Chip Cookies

My Pumpkin Chocolate Chip Cookies are soft and irresistible. They are packed with lots of fall spices, creamy chocolate, and a lot of pumpkin! Decadent and easy, they're the perfect fall cookie!

Course Cookies

Cuisine American

Keyword cookies, dougbakes.com, fall cookie recipe, pumpkin chocolate chip cookie

Prep Time 10 minutes

Cook Time 12 minutes

Servings 24 cookies

Author Doug Bakes Staff

Ingredients

• 2 cups flour
• 1 1 3/4 box vanilla pudding mix
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon cardamom
• 1/2 teaspoon salt
• 3/4 cup butter
• 2/3 cup light brown sugar, Packed
• 1/2 cup sugar
• 1 15 oz can pumpkin
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Sift the flour, pudding mix, baking soda, baking powder, salt, and spices into a large bowl. Whisk together and set aside.

2. Mix the melted butter and sugars in a bowl, add the vanilla, and mix the pumpkin.

3. Add the flour mixture in, then mix until just combined. Add most of the chocolate chips and fold in to distribute. 

4. Reserve a handful to place on top of each cookie at the very end, but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.

5. Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to portion out 1.5-2 inch balls, then roll each into a ball with your clean palms.

6. Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up, and the edges will be set.