Pumpkin Chocolate Chip Cookies
Prep Time:
Cook Time:
20 Min
10 Min
Serves:
24 Servings
Level:
Beginner
These pumpkin cookies speak perfectly of fall weather. I am one of those pumpkin nuts who wants everything pumpkin when fall comes. These pumpkin cookies are soft and perfect. They are good fresh out of the oven and for days afterward. They also freeze well!
Preparation:
1. Preheat the oven to 375°F.
2. Mix the Butter and the Sugar in a mixing bowl.
3. Add the Egg and Pumpkin and mix well.
4. Add the Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Vanilla and mix well.
5. Add the Chocolate Chips. I prefer semi-sweet, but you can add whatever you prefer.
6. Add the Flour and mix well.
7. This cookie dough is meant to be a drop cookie because the dough is sticky. I like to spoon it onto a greased cookie sheet.
8. Bake at 375°F for 10 minutes, or until lightly golden brown.
9. Serve and enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Click here for the extra large baking pans that I use and love!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Alterations
Store in an airtight container for up to 7 days. They will stay fresh the whole time. Also, I like to double the batch so that I don’t have any pumpkin left over. I use a small can of pumpkin and the pumpkin doesn’t quite measure 2 cups but it really doesn’t matter. I haven’t noticed any change in the flavor.
These also freeze really well!
You can use any flavor of Chocolate Chips. I prefer Semi-sweet.
Do you have any alterations that have worked well for you? Please share them with the rest of us below!
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