Pumpkin Chocolate Chip Cookies

Recipe Image

Pumpkin spice lattes will be out of season soon, so make the most of the moment with this twist on an old classic. Eat these to warm you up on a cold wintery day and get in the festive yuletide mindset.

Best served

At the end of a loooong Christmas feast. If it's late enough in the evening, you may also want to pair them with our Spiced Pumpkin Pie Flip.

Recipe

Featured Ingredient: Pumpkin

  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 cup pure pumpkin
  • 1 egg
  • 2 tsp vanilla
  • 1 bag (12 oz) chocolate chips

1 cup chopped pecans (optional)

  1. Preheat oven to 350°F. Hand stir/mix dry ingredients (flour, cinnamon baking soda) together in bowl.
  2. Mix softened butter with the sugars in separate mixing bowl with electric mixer. Once combined, add pumpkin, egg and vanilla. Mix briefly.
  3. Add dry ingredients to wet ingredients and mix until combined. Add chocolate chips and pecans.
  4. Spoon out golf ball size portions of dough onto nonstick cookie sheet. Space about ½-inch apart.
  5. To add visual appeal (optional) place a few leftover chocolate chips and pecans on top of dough balls.
  6. Place in oven on middle rack and bake 12 to 15 minutes. Remove when done. Bottom edge of cookie will be slightly darker than the rest of the cookie in color.
  7. Let cookies cool on baking pan for 5 minutes before transferring to cooling rack. Cookies will remain a bit soft.
  8. Serve with ice cream on the side if feeling particularly indulgent.