Moist and delicious, with rich pumpkin flavor, these pumpkin chocolate chip cookies are the perfect after school snack, or anytime treat!
When the leaves start to turn their golden yellow, orange or reddish color, it’s time for all things pumpkin. Have you ever noticed that pumpkin everything comes out, as early as late July?
Pumpkin spice lattes, pumpkin pies, pumpkin coffee to just name a few. Not that I mind one single bit. I’m all about my PSL’s and cannot WAIT to grab one this year!
In keeping with that delicious trend, here is a new family fall favorite. Pumpkin and chocolate are best friends, sort of like Peas and carrots. You get the idea. They are easy to make, and sure to be a hit with friends and family alike!
Other treats to try:
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How do I make these monster pumpkin chocolate chip cookies?
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Start by creaming the butter and sugars together. Add your eggs, pumpkin and vanilla and mix until thoroughly blended. In a separate bowl, mix the dry ingredients together. Slowly mix the dry into the wet, a bit at a time, stirring each edition until fully combined. Stir in chocolate chips and pecans.
What’s the next step in these pumpkin chocolate chip cookies?
Once your batter is completely mixed, scoop by tablespoons onto a lined baking sheet. You will want to gently flatten the cookies, otherwise they will puff up. Bake in preheated 375 oven for 8-10 minutes. Allow to cool 2 minutes on the baking sheet before moving to a cooling rack.
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Pumpkin Chocolate Chip Cookies
- 1 cup butter unsalted and softened
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 2 large eggs
- 1 15 ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 5 cups all purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chipis
- 1 cup pecans chopped
Preheat oven to 375 degrees.
Beat the butter with a handheld or stand mixer until creamy and then add in the sugars and beat until nicely mixed.
Add in eggs, pumpkin puree, and vanilla, and beat again until ingredients are combined.
In a separate mixing bowl, mix all dry ingredients, except the chocolate chips and nuts. Slowly incorporate them into the wet ingredients mixing as you go.
Add in the chocolate chips and pecans.Form dough into 2 inch balls and place on cookie sheet.
Press the balls down (similar to how you make peanut butter cookies) to make flat cookies. Otherwise they will be more of a puff cookie.
Bake for 8-10 minutes or until lightly browned. Remove from oven and let cool for a few minutes on the baking sheet before putting them on a wire rack to cool.