Celebrate the delicious flavors of fall with this pumpkin chocolate chip cookie recipe. Made using pumpkin puree, pumpkin pie spice and filled with semi-sweet chocolate chips, these are the best pumpkin chocolate chip cookies you’ll ever taste! Serve them with coffee or a hot fall latte. You could even use them to make mini ice cream sandwiches with your favorite vanilla or cinnamon ice cream. Planning ahead? Shape the dough and freeze it, then bake when you’re ready!
1cupUnsalted Butter2 sticks cut into 1/2 inch slices
½cupDark Brown SugarFirmly Packed
½cupCanned Pumpkin Puree*
1 ¾cupSemi-Sweet Chocolate ChipsDivided
How to make pumpkin pie spice
If you don’t have pumpkin pie spice on hand, you can easily make your own out of a few spice cabinet staples. To substitute the 2 teaspoons of pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground clove and 1/4 teaspoon ground nutmeg.
If you don’t like a particular spice or flavor, feel free to cut back on that spice and increase another to suit your taste. The spices will not alter the texture or bake of the finished cookies.
How to make pumpkin chocolate chip cookies
To begin, preheat your oven to 350 degrees F.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Using a fork or a whisk, stir all the dry ingredients until fully incorporated. Set aside.
In a large microwave-safe bowl, microwave the butter at half (50%) power for 30 seconds. Continue microwaving at 30-second intervals until the butter is completely melted.Set it aside to cool slightly, about 5 minutes.
Once the butter has slightly cooled, add the granulated sugar, brown sugar and pumpkin puree to the melted butter. Use a whisk to thoroughly combine all the ingredients.
Gradually add the flour mixture to the butter mixture, stirring until all the flour mixture disappears and everything is incorporated and happy!
Using a rubber spatula or spoon, fold in 1½ cups of chocolate chips. We’ll use the rest of the chocolate as garnish!
At this point, the dough will look soft, but that’s okay! Place it in the refrigerator for about 15 minutes, or until it’s firm enough to scoop.
Using a cookie scoop or spoon, place round tablespoons of dough onto an ungreased nonstick cookie sheet, spacing about 2 in. apart.
Using your hand, slightly flatten each cookie, then place a few extra chocolate chips on each one (more chocolate for the win!).
Bake your cookies for 10 to 12 minutes, or until the edges are light golden brown. Let your cookies cool on the pan for 5 minutes before removing them and letting them cool completely on a cooling grid.Enjoy warm, cooled or dipped in your favorite hot beverage!
*Make sure you’re using canned pumpkin puree and not pumpkin pie filling. It may not seem like a big difference, but pumpkin pie filling has added ingredients, like spices and sugar, that won’t work in this recipe.Make ahead: Cookies can be shaped according to the instructions and frozen. When ready to bake, place cookies on cookie sheets and bake 12-14 minutes or until the edges are light golden brown.
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WILTON BLOG Pumpkin Chocolate Chip Cookies https://blog.wilton.com/how-to-make-the-best-pumpkin-chocolate-chip-cookies/