Recipes

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are rich and perfect for fall!

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Happy end of November! Did you enjoy your Thanksgiving? I hope so – I had a ball with family and friends. My poor husband is in the throes of studying for finals, but this time next week he’ll be free and we can go into full on Christmas mode! But in the meantime, here’s one more touch of fall before we get into December.

This fall, a new favorite of mine are these easy pumpkin chocolate chip cookies! They don’t use much pumpkin, so it’s a great way to use up a leftover can of pumpkin puree that’s sitting in your fridge. It’s also a great recipe to throw together for a potluck, weeknight dinner, or pick-me-up.

Pumpkin chocolate chip cookies are rich and perfect for fall! 

First, mix your wet ingredients: sugar, butter, egg white, vanilla, and pumpkin.

Pumpkin Chocolate Chip cookies are always a crowd pleaser!!

All the dry ingredients, waiting to be sifted and added to the mixture.

Pumpkin Chocolate Chip cookies are always a crowd pleaser!!

When it’s mostly combined, add in the chocolate chips.

Pumpkin Chocolate Chip cookies are always a crowd pleaser!!

Bake at 350° for 7-9 minutes. I always err on the side of undercooked, because let’s be real, no one likes overdone cookies.

The result is moist, chewy amazingness with chocolate!

Based on this recipe.

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1/2 c sugar
  • 1/2 c brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 egg white
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 c whole wheat flour
  • 1/2 c all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice*
  • 1/8 salt
  • 1/2 c chocolate chips

Steps:

  1. Preheat oven to 350ºF. Spray two cookie sheets with cooking spray.
  2. In a mixing bowl, combine sugars, egg white, pumpkin, vanilla and melted butter. Beat for a couple minutes.
  3. Sift flours, baking soda, salt and pumpkin spice into the wet mixture. When mostly blended, hand stir in chocolate chips.
  4. Spoon onto cookie sheets – leave a little room for them to spread.
  5. Bake for 7-9 minutes, then let cool on the cookie sheets for two minutes. Transfer to a wire rack to cool.

* = You can use pumpkin pie spice, or you can make your own using things you probably already have in your pantry!

It’s a pretty small batch, so for a crowd I always double it. But somehow they never last long!!

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