Oh hello, first pumpkin recipe of the season.

Ah, cookies. The perfect thing to bake on a crisp fall afternoon, and then enjoy with a creamy pumpkin spice latte. Or milk. Just TRY not to eat the entire pan. I mean, who can resist fresh out of the oven pumpkin spice cookies, complete with crisp edges and melty chocolate chips? I know I can’t. These cookies are not as cakey as some, and whether you want flatter or puffier cookies depends on how you bake them. I found that baking at 325 for 25 min is what we like the best. I’ll leave more on this in the notes of the recipe. So tie your apron, open your windows for that lovely fall air, and lets get those cookies made.

These cookies were baked at a higher temperature and are more puffy than the picture above it.

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Pumpkin Chocolate Chip Cookie Recipe

These spiced pumpkin cookies are soft and delicate, with crisp edges.

Ingredients

1 cup butter room temp
1/2 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
1 cup pumpkin puree
2 Tbsp water omit if using homemade pumpkin puree
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 heaping Tbsp pumpkin pie spice
1 cup semi-sweet chocolate chips it isn't that precise with chocolate chips. Most of the time, I don't even measure.

Instructions

Preheat oven to 325 degrees F. (see notes) Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add vanilla, pumpkin puree, and water (if necessary) and mix until combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until combined. Add to batter and mix until there are streaks of flour left, and then add chocolate chips and mix until completely combined. Batter will be quite soft.
Scoop heaping Tbsp of batter onto the baking sheets. I used my smaller ice cream scoop that's perfect for cookies.
Bake for 25 min or until golden brown and no longer shiny. Cookies will set more as they cool. (I usually tap my cookie sheet firmly on the counter top when the cookies come out of the oven. This flattens them, and it's also supposed to help with being chewy, but for some reason not a lot happened when I tapped these.) Let cool for a bit on baking sheet before removing to a towel or wire rack to cool completely. But do yourself a favor and try them while they're still warm!
Repeat with remaining dough.

Notes

Baking the cookies at 325 makes for a flatter cookie. If you want a smaller, puffier cookie, bake at 350. For an even smaller and even puffier cookie, (like, muffin top puffy) bake at 375.

So this recipe is supposed to make 36 cookies, but I doubled it and forgot to count. (Typical)

This recipe is adapted from Mel’s Kitchen Cafe.

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Kristin

5 years ago

I made these last night and woah these are definitely in my Top 5 favorite cookies! I bake quite a bit, but I’ve never baked a cookie for 25 minutes so I was a bit hesitant as I thought it would create a dry, crumbly cookie. The results though were a soft, moist cookie that packs a punch of pumpkin and spice. Seriously so so good!