Garden Pumpkin Chocolate Chip Cookies


A chill is in the air, pumpkins are on the front porch and the kids are wearing light jackets to school. My 5 year old son must have noticed that things were changing. He came home from school today and said, “Mom isn’t it time to start cooking those pumpkin things?” I looked at him and asked, “What are you talking about?” he replied, “You know, pumpkin and chocolate chips.” I smiled, pulled his backpack off his shoulders and said, “Let me see what I can do.”

I quickly pulled out the ingredients that I needed and let my son help me pour them in to the mixer. Just a few minutes later and we had beautiful Pumpkin Chocolate Chip cookies. These are amazing cake like cookies. Have fun making them.


Pumpkin Chocolate Chip Cookie Recipe


1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups 12-ounce bag milk chocolate chips, milk chocolate or semisweet

Nonstick cooking spray or parchment paper



Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer beat the butter until smooth. Add in the white and brown sugars, slowly, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 12 to 15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Cool on wire racks. Enjoy!


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