I was served these cookies for breakfast for a week straight at my sister’s house in 2021 and I would eat them every single day for breakfast if I could. Not kidding. These are the pumpkin cookies my dreams are made of! Perfectly soft and perfectly chewy with just the right amount of chocolate. Thank you Amy for letting me share this recipe with the world…aka my kind readers 😂 If you love pumpkin, chocolate, cookies, and cozy, cool, sit by the fire fall mornings (because that’s when you should eat these), this recipe is for you! And if you want to make your baking experiences extra cute…snag these first.
Pumpkin Chocolate Chip Cookie Recipe
Preheat oven to 350º
Cream 1/2 cup of softened butter (pull butter out of fridge at 3 hours before prep) with 1.5 cups of granulated sugar.
Then, add to bowl:
·1 egg
·1 cup of canned pumpkin
·2.25 cups of plain flour
·1 tsp each of baking powder, baking soda, nutmeg, vanilla, and fine ground sea salt.
·1.5 tsp cinnamon
Beat mixture with blender.
After blending, fold in 2 cups of chocolate chips.
Grease cookie sheet. Add a spoon-sized dollop of batter for each cookie. Bake 13-15 minutes. (14 is perfect in my oven but ovens always vary).
Makes 18 cookies.
Try not to eat them all in one sitting.
These are great to leave as a batter in the fridge and just scoop out each day and bake what you need. In my experience, the batter lasts about 5 days. Or you could freeze the batter in individual balls with parchment paper and then just grab however many cookies you want to bake from there.
Or eat them all in one sitting. idk.
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Oooh. I’m overdue.