Too early for pumpkin? I don’t think so. I haven’t baked with it all summer and I just can’t wait any longer! Plus, I had three giant cans of pumpkin sitting in my pantry just waiting to be used (so I’m sure there will be more pumpkin recipes where this came from). Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! Even though I haven’t bake with pumpkin for the last few months I was still buying pumpkin cookies at the grocery store to take to the beach and what not (and for the record pumpkin cookies are like the only good grocery store cookies – the Kroger ones anyway, BUT these are better). Everyone in my family loves pumpkin cookies which is why I have both this recipe posted (which I just updated from the archives by the way, this recipe was originally posted on Oct. 12, 2012) and these Pumpkin-Oat Chocolate Chip Cookies. I love both recipes, (the oat one just has a little more chew and texture to it) and I’m sure I’ll make them equally as much this fall. And I can hardly wait since we just finished these off!
These are a cakey cookie, which is the way I like them. They’re what I grew up eating. Chewy pumpkin cookies are also good but these are just such a classic, just like the kind Grandma made! They’re a soft, melt-in-your mouth kind of cookie. An original anyone will love with their perfect pumpkin flavor and the delicious enhancement of all the best spices and of course a fair amount of chocolate chips! I know I can’t resist when they’re around.
Happy fall baking (even though it’s a few weeks early, you need a head start to test and pick out your favorite recipes, right?)!
- 2 cups (284g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (110g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
- 3/4 cup (130g) semi-sweet chocolate chips
- 3/4 cup (130g) milk chocolate chips
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven about 12 minutes until cookies are nearly set (you don't want to pull them out before they are done or they'll taste raw, not a cookie you want to under-bake. The top layer of the cookie should be cooked through). Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).
- Recipe Source: adapted slightly from allrecipes.com