Name: Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 1/2 cup butter, salted (softened); 1 cup sugar; 1-1/2 cups pumpkin puree; 1 egg; 1 tsp vanilla; 2-1/2 cups flour; 1 tsp baking soda; 1 tsp salt; 1 tsp baking powder; 2 tsp cinnamon; 1/2 bag semi-sweet chocolate chips (to be added separately)

Pumpkin, chocolate chips, and a few ingredients from the pantry – yes, please.

Any way to use up a big can of pumpkin puree this time of year is a goal for me. Growing up I hated pumpkin – and honestly, plain pumpkin pie is still not something I enjoy. When I use pumpkin, it is in a combination with other ingredients that make it extra sweet or salty, and these Pumpkin Chocolate Chip cookies give the pumpkin flavor that extra sweetness and texture I like. My family have enjoyed these too – so they are definitely being added to my recipe box.

Looking for another easy pumpkin recipe?

Pumpkin Pie Crunch

Better tasting and easier to make than traditional pumpkin pie.

These cookies have the softest, fluffiest consistency.

Canned pumpkin is pretty thick yet easy to mix, and that helps make these Pumpkin Chocolate Chip Cookies chewy and soft, and really binded the ingredients together.

This being said – I put them on the baking sheet with a cookie scoop, so mine turned out looking just like that – they did not spread out with baking. If you like a flatter cookie similar to a regular chocolate chip one – then flatten your cookie dough a bit and shape it the way you want it to look. In other words – the way you put them on the sheet is the way they turn out after baking.

Want another soft, delicious cookie recipe to try?

three snickerdoodle cookies on a blue plate on a pretty table

Homemade Snickerdoodles

These fluffy cookies rolled in cinnamon and sugar are the perfect compliment to a hot cup of tea on a cool fall day.

STEP 1: Add 1-1/2 cups of pumpkin puree to four other wet ingredients from your pantry.

The wet ingredients are:

1/2 cup salted butter, softened
1-1/2 cup pumpkin puree
1 cup sugar
1 egg
1 tsp. vanilla

This mixture, when mixed with an electric mixer, comes out a bit lumpy. I think mixing by hand with a spatula would maybe combine it better and not separate the butter so much, but either way the end result is still delicious.

STEP 2: Mix your 5 dry ingredients together in a separate bowl.

The dry ingredients are:

2-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon

STEP 3: Add dry mixture to wet mixture.

As with most recipes, combine the dry ingredients a little bit at a time. The mixture will be a bit sticky.

STEP 4: Fold in one bag of semi-sweet chocolate chips.

Now, grab a spoon and dig in. (You know you want to. If you don’t eat raw cookie dough – who are you??)

STEP 5: Drop on a cookie sheet lined with parchment paper.

My baking sheets are dark, so my cookies tend to bake faster and burn easier. I hate the way lighter baking sheets look dirty all the time. It’s my OCD kicking in. To help avoid this with these cookies, I let my baking sheets cool down a few minutes after they come out of the oven, then add more dough to the parchment paper and bake the next batch. It seems to help avoid them getting too dark on the bottom.