As you may have noticed, I have a love for all things pumpkin, and my fall festivities wouldn’t be complete without a few batches of these cookies making their way into my belly. Yum-yum! So let’s keep the October pumpkin tribute going with some Pumpkin Chocolate Chip Cookies right out of my family favorites cookbook!
These SUPER soft pumpkin chocolate chip cookies have a lovely pumpkin flavor and the perfect amount of spice. They are the perfect addition dessert plates all through the fall and winter season.
Dress them up with a drizzle of sweet cinnamon glaze for an extra pretty presentation.
They pair fabulously well with pumpkin brews or hot chocolate. They also travel quite well, so toss some in a baggie for a snack or take some to a football game.
- 2 dozen cookies
Ingredients
Cookies
- 2 1/4 c all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 c (1 stick) unsalted butter, softened
- 1/2 c white sugar
- 1/2 c packed brown sugar
- 1 egg
- 1 c pumpkin puree
- 1 tsp. vanilla
- 1 c chocolate chips (I prefer the mini chocolate chips)
Glaze
- 1 c powdered sugar
- 2 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 tbsp. milk, half and half or cream
Instructions
Cookies
- Preheat oven to 375 degrees. In a medium bowl, sift or whisk lightly together the dry ingredients; flour, baking soda, baking powder, salt and spices. Set aside. If you would like you can use pumpkin pie spice instead of the cinnamon and nutmeg, but I like my cookies to have a noticeable cinnamon flavor so I use straight cinnamon.
- Cream butter, sugar and brown sugar in an electric mixer for 2-3 minutes until light and fluffy. Add egg, pumpkin and vanilla. Mix until incorporated. Stir in chocolate chips.
- Add dry ingredients. Mix until just incorporated.
- Drop 2 inch balls onto a parchment covered cookie sheet. I like to use two spoons to form my cookie dough balls because this dough can be rather soft and sticky and doesn't cooperate much in a cookie scoop.
- Bake at 375 degrees for 8 - 10 mins. Remove from baking sheet to a rack and allow to cool.
Glaze
- Gently stir together all ingredients in a microwave safe bowl. Glaze might be thick (especially if you used cold milk) so you can warm it in the microwave for 10-15 seconds to soften it up.
- Drizzle over cooled cookies. For a more controlled, less messy drizzle, spoon glaze into a plastic baggie and make a very small snip across one of the corners. Viola! Instant piping bag!
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