These Pumpkin Chocolate Chip Cookies are a fall twist on your favorite! Crisp on the outside and buttery delicious on the inside, you will love this pumpkin chocolate chip cooke recipe. If you are looking for more amazing pumpkin recipes, make sure you look at my pumpkin sugar cookies and my no bake pumpkin cheesecake cups!
The most miraculous thing happened in my life in the last week . . . and I’m not talking about these cookies, though they are way at the top of my list for things that were awesome the happened the first week of September 2016.
I started liking my two year old again!!
For all of you who are silently judging me (or not so silently judging me, gearing up to write scathing comments), I beg of you to remember what it is to have a two year old. A tiny little being who appears to be controllable but really is determined to just turn on you at every . . . turn.
Something happened this week though! I think it was the big kids going back to school, or maybe she has suddenly just developed a better ability to communicate with us and reason, but suddenly she is WAY more fun to be around! There is less screaming, less yelling, fewer timeouts. It’s awesome. I mean . . . she has jumped from third to first in the span of just a few days. It’s like magic. (Again, judgey mcjudersons who claim to not have never ranked your own children in order of who is your most favorite to who you kind of want to sell . . . . you know you have.)
It makes me so so happy. I can’t even tell you. And it came at the perfect time too because I was honestly dreading the endless hours that Pippy and I were going to be spending together each school day, back when she was The Screaming Banshie of the Midwest. And suddenly . . . joy! Hooray!
. . . . Did I just jinx myself?? . . ..
THE BEST PUMPKIN CHOCOLATE CHIP COOKIES
Should we talk about these cookies now? They are pretty much exactly what you want them to be. They are chocolate chip cookies that taste just like pumpkin spice, but they aren’t cakey! They are perfectly buttery on the inside and crisp on the inside. And they are packed to the brim with chocolate chips! You guys are going to love these.
TIPS AND TRICKS FOR MAKING THE BEST CHOCOLATE CHIP PUMPKIN COOKIES!
- Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.
- Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them (pictured above).
- This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
You are going to love these
Pumpkin Chocolate Chip Cookies
- 3 1/3 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 16 TBSPs unsalted batter melted and cooled
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla
- 1/2 cup 100% pureed pumpkin
- 2 cups milk chocolate chips
- In a large bowl mix together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix together the melted butter, brown sugar, and granulated sugar until smooth, about one minute. Add in the egg yolk, then the vanilla, then the pumpkin and mix until just combined.
- Gradually mix in the flour mixture about a half cup at a time until combined being careful not to over mix. Stir in the milk chocolate chips. Make 1 1/2 TBSP dough balls and place about two inches apart. Bake for 17 minutes or until the edges of the cookies just begin to brown.
- Let sit on the baking pan two minutes, then remove to a cooling rack and allow to cool completely.
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