With that distinctive chill filtering through the air as summer fades into autumn, there’s nothing like retreating to the kitchen to bake up cozy comfort foods and sweet eats. After all, it’s officially pumpkin season!
If you’re looking to get your pumpkin fix and satisfy your sweet tooth, you can’t go wrong with this pumpkin chocolate chip cookie recipe. These fabulous fall cookies are perfect as homemade Halloween treats, a light dessert for your Thanksgiving table or as a cozy way to revel in the season. Grab your canned pumpkin and a trusty set of mixing bowls, and let’s get started.
The Best Pumpkin For This Recipe
This is important—do not use canned pumpkin pie mix. What’s the difference between canned pumpkin and canned pumpkin pie mix, you ask? The latter has sugar and spices added to it and would yield ultra-sweet, ultra-spicy cookies. It limits your options for tailoring your cookies to your tastes. Stick to canned pumpkin or make pumpkin puree from scratch so you can control the sugar and spice levels of your cookies.
Speaking of customizing your cookies, there are a few tricks you can do to make these cookies extra special. If you’re a fan of pumpkin spice, you can add a pinch of cloves, ground ginger and nutmeg to this recipe for that lovely pumpkin pie flavor. Nuts make another great addition. Pecans are perfect but walnuts work wonders, too!
How to Make Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-1/2 cups semisweet chocolate chips
Instructions
Step 1: Cream the Butter
Grab a large mixing bowl and cream the butter and sugars together until it becomes light and fluffy. Crack the egg into the bowl and add your vanilla extract, beating the mixture until it’s combined.
Editor’s Tip: Use a high-quality vanilla, like Nielsen-Massey, to improve the flavor of your cookies.
Step 2: Mix in the Flavors of Fall
In a separate mixing bowl, combine the dry ingredients—flour, baking soda, oats and cinnamon. Gradually stir this into the butter-sugar mixture, alternating adding the canned pumpkin.
Step 3: Time to Fold
Gently fold in the chocolate chips (and nuts, if you’re using them) until they’re dispersed in the dough.
Editor’s Tip: Once the dough has come together, you may want to chill it in the fridge. This prevents spreading and gives your cookies a richer flavor.
Step 4: Let’s Get Baking!
Grab a tablespoon and drop the dough by the spoonful onto an ungreased baking sheet. Pop the tray in a 350°F oven for about 10-12 minutes or until they take on that lovely light brown of falling autumn leaves. Let them cool on a wire rack before you reach for your first one.
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Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
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I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
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I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
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This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont
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The post How to Make Pumpkin Chocolate Chip Cookies appeared first on Taste of Home.
Camille Berry