These soft and tasty pumpkin chocolate chip cookies have the most delicious combination of flavors, and are so easy to make!
I’m so glad it’s finally October! We’re still having some pretty warm days around here, and I can’t wait for the crisp fall weather to start. October is always a fun month for my family. We have all sorts of fall traditions, like picking apples and visiting the pumpkin patch, plus my youngest daughter is turning two this month! My parents are coming to visit and celebrate with us later in the month, and we’ll finish the month by celebrating our favorite holiday, Halloween. These pumpkin chocolate chip cookies are a favorite fall tradition (and really anytime tradition) in my family! They’re so soft and pillowy, and taste even better than the pumpkin cookies from the bakery.
These cookies are so quick and easy to make, and I love the combination of lightly spiced and caky pumpkin cookie with chunks of chocolate. It really is the best combination of flavors!
These cookies will puff up and spread quite a bit as they bake, so be sure to give them plenty of room on the baking sheet. They will stay fresh for several days if stored in an airtight container, and I kind of think I actually enjoy them more the next day. There’s something about just letting those flavors meld overnight that makes them extra delicious!
These cookies are one of my family’s favorites, and they are so fun to make with the kids every year. They’re a fun and delicious fall tradition!
Pumpkin Chocolate Chip CookiesPrint Recipe
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350. Spray baking sheets with nonstick spray. Mix flour, soda, baking powder, cinnamon, nutmeg, and salt. Beat butter and sugar in separate bowl, then add pumpkin, egg, and vanilla, and mix well. Beat in flour mixture gradually, then fold in chocolate chips. Drop by tablespoons (or use a cookie scoop) onto baking sheets. Bake 15-18 minutes or until edges are firm.