Pumpkin Chocolate Chip Cookies
This recipe yields a generous batch of soft and spiced pumpkin chocolate chip cookies. It combines the comforting flavors of pumpkin and warm fall spices with sweet milk chocolate chips, creating a delightful treat perfect for any occasion. The process is straightforward, ensuring an easy and rewarding baking experience for a crowd.
Equipment
- 1 Electric Mixer Stand or hand-held
- 2 Large Mixing Bowls One for wet, one for dry ingredients
- 2 Baking Sheets
- 1 Rubber Spatula For folding and scraping
- 1 Wire Cooling Rack
Ingredients
Main
- 1 cup 2 sticks unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups 12-ounce bag milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
Instructions
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Notes
1. Ensure butter is properly softened, not melted, for the best creaming results. This incorporates air, leading to a lighter cookie texture.2. Do not overmix the flour once it's added. Overmixing develops gluten, which can lead to tough cookies. Mix until just combined.3. Use true pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that would alter the flavor profile.4. Baking time can vary; look for lightly browned edges and a set center. For a softer cookie, slightly underbake.5. The specified milk chocolate chips contribute to a sweeter, creamier chocolate note compared to semisweet, which is crucial for the intended flavor balance.