It’s basically fall now, right?! While I am not fully on board the ‘everything pumpkin spice’ train, pumpkin pie is one of my absolute favorites! So why not combine that with my favorite chocolate chip cookie recipe?! Exactly, no good reason not to 😉
These cookies come out soft, with a fluffy interior. Almost like little cookie muffin tops! They are absolutely wonderful with that morning cup of joe, or the mid-morning cup you had to reheat, or that afternoon cup you needed to make it through the rest of the day…. you get the picture!
Makes 30-32 cookies.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (two sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice extract (yes this exists!!)
- 1 can (16oz) of pumpkin puree
- 1 egg + 1 egg yolk
- 1 cup semi-sweet chocolate chips, mini sized
Preheat over to 325 degrees F (165 degrees C ) . In a separate bowl, sift together all dry ingredients and set aside. In a medium sized bowl, cream together butter and sugars until well blended. Mix in eggs, vanilla, and pie extract. Fold in pumpkin puree and slowly add in dry ingredients until just blended.
Line a cookie sheet with parchment paper or a silicon baking mat and dollop spoonfuls of batter evenly across pan. Bake for 16-18 minutes rotating halfway through. Let rest on baking sheet for at least 5 minutes before transferring to a wire cooling rack. These cookies are best when left to cool completely!
All that is left to do is to sit back and enjoy some early fall treats! They are 100% kiddo approved 🙂 I hope you try and enjoy them as much and my family and I do!