These fun fall cookies never last long when I make them. Try a batch of these Pumpkin Chocolate Chip Cookies the next time you bake. Believe me, everyone will love them!
This week I baked these pumpkin cookies in my kitchen.
They were so good, that I just had to share them with you right away. Don’t you feel extremely special?
These cookies are a must make for me every single fall. Each year, as fall starts to get close, I start to crave these soft pumpkin cookies, and then I have to bake a few batches for our cookie jar. Thank goodness I keep a few cans of pumpkin in the pantry all year round!
Let me know if you try them, and if you like them or not. I realize not everyone likes pumpkin desserts.
Of course, I can’t understand that kind of logic! Things like pumpkin cheesecake brownie pie or pumpkin Oreo cheesecake just says fall love to me!
My motto is pumpkin all the things during the fall months! Bring on the orange goodness in all forms!!! Who’s with me?
Pumpkin Chocolate Chip Cookies
These fun fall cookies never last long when I make them. Try a batch of these Pumpkin Chocolate Chip Cookies the next time you bake. Believe me, everyone will love them!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup oil
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- Combine the pumpkin, sugar, oil, egg, and vanilla in a large mixing bowl.
- Stir together flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the flour mixture slowly to the pumpkin mixture & mix well. Stir in the chocolate chips and walnuts.
- Drop by spoonfuls onto a baking sheet. Bake for 9-10 minutes. Let the cookies cool on the pan for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container.
Notes
*These cookies look very orange because of the light from my dining room. The color in the pictures have not been edited at all. If you want your cookies to be brighter orange, add some orange gel food coloring to the mixture before baking.
Copyright Inside BruCrew Life
Shiva says
I have 2 questions I hope someone can answer.. Can you make this using gluten free flour? Also would it be possible to use dark choc chips?
Jocelyn Brubaker says
I’m not sure about the gluten free flour as I have never used it before, but yes, dark chocolate chips would be great!
Sara says
I used the whole can of pureed pumpkin because i didnt pay attention to what you wrote….lol but did add a 1/4 cup of flour though. Cause it looked like it was very moist. And they turned out fluffy and light. Love them. Thanks for sharing.
Jocelyn says
Good job catching your pumpkin “mistake” and fixed it by adding a little extra flour. I’m so glad they turned out for you!
Debbie says
I am obsessed with pumpkin chocolate chip cookies and these were absolutely outstanding! The recipe said it would make 40 cookies and I stretched it to 41 😂
I found the dough didn’t spread so after the first batch, I flattened them slightly with my fingers. I will definitely make these again and again! Thank you for sharing!