Pumpkin cookies filled with chocolate chips: perfect for Fall!
Lindsay here! We are fully aware that it’s technically not Fall yet. Summer doesn’t officially end for another couple of weeks, right? But honestly, we have been over Summer for a while now. We are 100% ready for cozy season and have already busted out the over priced Bath & Body Works pumpkin pecan waffles candle (seriously the best one, you need to get one).
In New York, the official end of Summer indicator is The Great New York State Fair. It really isn’t all that “great” but we still go ever year. Naturally, we left way later than I wanted to because boys are the worst. The traffic was terrible and we got stuck standing on the shuttle bus for about an hour for a journey that typically only takes 5 minutes. Let me tell you, after being trapped next to pubescent teens who thought it would be funny to bang on the windows to get the attention of every irritated person also stuck in traffic, I was ready to stuff my face with everything fried and covered in grease. I really hope I was never that annoying as a child..but thinking back to the phase in my life when my friends and I would sing Avril Lavigne songs in the back of the bus everyday..I think I most definitely was.
These cookies were strictly a result of the fact that it was rainy, gloomy and a bit chilly out this morning. It felt like Fall, so I decided that it is Fall. Even if the sun eventually came out and it got super hot…WHATEVER.
These were extremely experimental and it is somewhat of a miracle that they even worked. I took my favorite cookie recipe, threw in some random Fall-esque ingredients, said a prayer, and put them in the oven. They came out delicious. Not a single thing I would change about them.
A lot of cookie recipes out there will tell you to chill the dough in the fridge before baking. To be honest, we always skip that step. Who can wait for the dough to chill?! How much of a difference could it possibly make?! We will never know. HOWEVER, I will say that I strongly advise you to chill your dough for this recipe. The addition of the pumpkin makes the dough a little more sticky and loose. If you bake it straight away then it will most likely flatten way too much when you bake it. Putting it in the fridge gives it time to harden so they keep their form better.
Happy spooky pumpkin season!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1/4 cup pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a baking tray with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugars.
- In a separate bowl mix together the flour, cornstarch, nutmeg and cinnamon.
- In the stand mixer add in the pumpkin puree and vanilla. Mix until smooth.
- Mix in the dry ingredients.
- Fold in chocolate chips.
- Cover and chill the dough for 30 minutes.
- Once chilled, scoop 1 inch balls into the cookie sheet.
- Bake cookies for 10-12 minutes.