Crispy and heartwarming, that is exactly what these cookies taste like!
I have eaten MANY pumpkin cookies, and I don’t prefer when they are really gooey or cakey, I like them more crispy.
If you like a crispy edge and chewy center, these are THE perfect combo.
I love the pumpkin flavor, it really kicks chocolate chip cookies into a fun comfy cookie PERFECT for the cooler weather.
Mmmm… nothing better than walking into the kitchen and seeing a plate of these Pumpkin Chocolate Chip Cookies. My family DEVOURED them!
Now if you’re like me you like pumpkin all year long and I always stock up on canned pumpkin puree, there was a pumpkin shortage a few years back, not sure if it was a marketing thing or for real, I was still able to get it in the stores, and my friends and I would talk about how fall and winter baking just wouldn’t be the same without PUMPKIN!
I’m happy to say I have cans of it in my pantry all year long!
Click here to see more of my pumpkin recipes:
- Pumpkin Muffins
- Pumpkin Sheet Cake
- Pumpkin Alfredo Sauce
- Pumpkin no-bake Cheesecake
- Pumpkin Pancakes
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/3 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 3/4 cup mini chocolate chips
- Preheat oven to 350°
- In a large bowl whisk sugar with butter and egg yolk.
- Add in vanilla, pumpkin, pumpkin pie spice, and baking soda.
- Stir in flour until well mixed.
- Then stir in chocolate chips.
- On a lined baking sheets place 2 tablespoon size cookie dough scoops. Don't overcrowd the trays, allow space for spreading between cookies. You'll need at least 2 baking sheets.
- Place cookie dough sheets in the fridge for 20 minutes.
- Then bake the cookies for 10 minutes, they will continue to bake as they cool on the baking sheets, don't remove them until they are cooled.
- (for larger cookeis scoop 3 tablespoon size and bake for 15 minutes.)
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