It is time for pumpkin season and these Pumpkin Chocolate Chip Cookies by far the best! I have been making them at least three to four times a year since 2007-ish. A lady I used to play soccer with gave me this recipe and I am so thankful she did! They quickly became a family favorite and I look forward to passing them on to the next generation and to you. I would describe these as soft, fluffy and perfect for fall. An easy recipe the whole family can get comfy cozy with; time to put on a movie, snuggle up with a hot chocolate and enjoy some quiet time.
Since these cookies are very soft use care when storing them. Make sure they are completely cooled and if stacking in a dish line each layer with parchment paper or something similar so they don’t stick to each other. Enjoy!
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Makes 24 – 36 cookies.
- 1 cup softened unsalted butter
- 1 cup Baker’s sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup pumpkin pie mix
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups semisweet chocolate chips
Pumpkin Chocolate Chip Directions
- Heat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mat.
- In a large bowl, whisk or beat softened butter until smooth. Add brown sugar and Baker’s sugar a little at a time and whisk or beat until light and fluffy. Add eggs one at a time. Then mix in the vanilla, pumpkin puree and pumpkin pie mix.
- In a separate bowl combine dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Fold dry ingredients into the wet ingredients until combined and fold in the chocolate chips.
- Scoop the cookie dough onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Let them rest for a couple minutes on the baking sheet; remove and let them finish cooling on wire racks.
- Mixing Bowls
- Measuring Spoons
- Handheld Mixer or Stand Mixer
- Measuring Cups
- Baking Sheets and Cooling Racks
- SilMat or Parchment Paper
- Oven Mits
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From These Pumpkin Chocolate Chip Cookies?
Eggshells! Eggshells provide calcium which helps plants build cell walls. I crush my eggshells so they break down quicker but you definitely do not have to; whole shells work too.
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