Pumpkin Chocolate Chip Cookie Recipe

October 01, 2018

Are you as excited for fall as we are?! We get especially excited for our annual pumpkin menu items that return every autumn season. From Pumpkin Cheesecake and Nana’s Pumpkin Pie, to Pumpkin Chocolate Chip Petite Cakes and our famous Pumpkin Sweet Bread, it’s all fall vibes over here!

One of our favorite fall treats are our Pumpkin Chocolate Chip Cookies. They’re quick and easy to make, which makes these rich cookies perfect for Halloween parties, a yummy fall snack for the kids, or just to have as a late-night treat!

Ingredients

  • 1¾ cups butter, softened
  • ¾ cup white sugar
  • 2 cups brown sugar
  • 3 eggs, slightly whisked
  • 2 cups pumpkin puree
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 cup chocolate chips

Directions

Preheat oven to 375 degrees. In an electric mixer on medium speed, cream together butter, white sugar, and brown sugar until butter starts to lighten and mixture becomes fluffy.

Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl.

In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. Whisk the dry ingredients to evenly distribute the leavener.

Add the dry ingredients to the wet and mix on low speed for one minute. Fold the chocolate chips in by hand.

Line a baking sheet with parchment paper. Roll into 2-inch balls, or use a cookie scoop. Place on prepared baking sheet.

Bake for 15-17 minutes. They are done when a toothpick comes out clean in the center.

Store in an airtight container at room temperature for up to two days, or freeze up to 3 months. 

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