Mmmmm… is there anything better than a warm cookie, fresh out of the oven? How about a soft and moist cookie that makes your house smell absolutely AMAZING? Man oh man, these pumpkin chocolate chip cookies are so good for a fall day! If you’re looking for a little bit of comfort food this fall, then you definitely have to try these!
There’s something about the flavour of these cookies that makes me think of big family get togethers. Maybe it’s because I associate pumpkin and pumpkin pie with Thanksgiving (I mean, who doesn’t, right?!), and I love Thanksgiving! I get so excited to get a little dressed up (or at least wear a fancy top with my black yoga pants…), and to put my girls in their cute little dresses, and spend some quality time with family. And the smells! I can smell a turkey roasting in the oven just thinking about it!
Is it too much pressure to put on a cookie to say it will make you feel some family love by baking it? I think I’m just getting sappy now (my husband just read this and confirmed I’m getting sappy), but I really think this is a cookie that can make you feel nostalgic!?
But seriously, these cookies are really tasty! They are very soft and very moist with just the right hint of pumpkin.
See this can of pure pumpkin that I used? It’s big. Way too big for this recipe! You can try making my pumpkin chocolate chip muffins and my mini pumpkin pies (both very delicious!) in addition to the cookie recipe in this post, and I’m pretty sure you’d still have a bit of pumpkin left over! If you have any other pumpkin recipe suggestions, let me know in the comments!
The best part of these cookies? Chocolate chips! Yum! I put 1 cup of chocolate chips into mine, but the recipe that I adapted this one from uses 2 cups! Now that’s a lot of chocolate chips!
These cookies will pretty much keep the form you give them when you scoop the cookie dough onto the sheet. So I shaped them a bit so they wouldn’t end up looking like cookie globs. Just use a wet spoon to press them down and press around the sides to make them round.
Also, if you want cute little chocolate chips poking out, you have to press those onto the cookies after you’ve scooped the dough onto the cookie sheet. The chocolate chips inside the dough will stay somewhat hidden once it’s all mixed together.
I LOVE baking on my silicone baking mat. The cookies don’t stick at all! I only have one though baking mat though, so for the second tray I had to grease it with some cooking oil.
Aren’t these cookies beautiful!? And they made the house smell sooooooooooo good! It was such a delicious fall smell!
You can see that the cookies get pretty thick. They kind of rise like cake. In fact, I would definitely say they are cake-like cookies, rather than your traditional hard cookies.
I’m a bit of a baking hack sometimes. I didn’t like how soft these cookies were the first time I baked them. So after they had cooled off, I put them back in the oven for another 20 minutes at 350F to harden them up. Oh man! They were AMAZING after I re-baked them! Are twice baked cookies a thing? Because I think I might be onto something!?
The flavour is SO GOOD. A perfect blend of pumpkin pie spice and chocolatey goodness! If you bake them once, they are soft, moist, and almost like eating the top of a muffin. If you bake them twice, they are slightly crisp on the outside, and deliciously soft on the inside. Mmmmm…
This recipe made about 36 cookies. Even my picky 5 year old loved them so we only have 3 cookies left. I might make another batch? Afterall, there was way more pumpkin puree in the can than I used on the first batch!
- 1 cup canned pumpkin
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup butter, melted, (but not hot)
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350F.
- Combine pumpkin, white sugar, brown sugar, butter, egg and vanilla extract in a medium bowl. Mix well.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, ground cloves and salt in a large bowl. Mix well.
- Add the bowl of wet ingredients to the dry ingredients and stir until well combined.
- Fold in the chocolate chips.
- Drop approximately 1 to 2 tablespoons of dough onto a grease cookie sheet or silicone baking mat. Use a wet spoon to flatten the dough and form it into a cookie shape.
- Press a few loose chocolate chips to the top of the cookies (optional).
- For a cake like cookie: Bake for 15 to 20 minutes at 350F, or until the bottoms are golden and they are firm to the touch.
- If you want the cookies crisper, let them cool, and bake them again for 20 minutes at 350F.
These pumpkin chocolate chip cookies are the perfect tasting fall cookie! They have a hint of pumpkin flavour with the amazing spices that go along with it. They are definitely a “cake-like” cookie, but don’t worry, you can re-bake them to crisp them up, depending on how you like your cookies! The smell is sooooooooo good! You’ll be craving them long before they come out of the oven!
Be sure to check out our other great pumpkin recipes!