pumpkin chocolate chip cookies

You've heard me 1000 times complain about the worst part of making cookies is waiting for that darn butter come to room temperature.
And I have made a few cookie recipes using melted butter with great success. (thank goodness)
And here is another one.
Seeing so many delish pumpkin cookie recipes in the food blogging world, I wanted to make them NOW.

I go looking for recipes at night and get incredibly hungry: bad combo.
Not wait for butter to come to room temp here on a cold fall day---will not happen.
And, I do try the 'microwave till soft method', but I always end up melting half and the other half is hard--fabulous.
I do not trust those microwaves at all.
Call me old fashioned--hate using microwaves.
With these cookies, I used milk chocolate chips, but you could try semi-sweet.
If I make them again, I will use salty pecans instead of chocolate--just been dying to try that.
Also, I barely used any pumpkin pie spice, so only a few dashes in this recipe.
If you want more then go right ahead.  Do a quick taste-test of the batter to see if you like it.




Use a small or medium ice cream scoop. This dough is very sticky.

pumpkin chocolate chip cookies

print recipe

1 cup (2 sticks) unsalted butter, melted & cooled

1 cup light brown sugar, not packed

½ cup dark brown sugar, packed

2 large eggs

1 ts pure vanilla extract

1 cup plain pumpkin puree

3 cups all-purpose flour

1 ts baking powder

1 ¼ ts baking soda

½  ts salt

4 quick dashes of pumpkin pie spice (or more if you like the flavor, I don’t like a lot)

3 dashes of cinnamon

2 cups milk chocolate chips

Mix the butter and all sugars together. I did this by hand; feel free to use a mixer.

Mix until smooth.

Add in the eggs 1 at a time, then the vanilla & pumpkin puree.  Set aside.

In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.  

Slowly add, in batches, the dry mixture to the wet mixture. 

Do not over mix!  Lumps are good!

Stir in the chips.   Cover the bowl with plastic wrap and chill at least 2 hours or overnight.

When ready to bake, preheat oven to 350 degrees, Line a couple cookie sheets with parchment paper or spray with nonstick cooking spray, or whichever method you like.

Using a medium or small ice cream scoop, scoop the cookie dough onto the prepared cookie sheets.  Do no press them flat, leaven them round. 

Bake for 15 to 18 minutes, or until the cookies are browned around the edges.

Let cookies cook on wire racks.

Should make about 36 cookies if using a medium ice cream scoop, more if you use a small ice cream scoop.