Home

Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies5.jpg

The pumpkin extravaganza continues!  I haven't baked in oh-so-long!  I took the day off recently and whipped up these cookies at a leisurely pace.  I definitely need to get back into baking.  My apartment gets super hot in the summer when I turn on the oven, so now that we're rolling quickly into winter (I mean, it WAS freezing in NYC this past week!) I'm no longer apprehensive to crank up the heat in the kitchen.

These pumpkin cookies were super super easy to make.  There's no annoying wait time for the dough to cool down.  You really only need 2 bowls to get this recipe going.  You can also choose to add in chocolate chips (which I obviously went for) and/or nuts.  You can also make these cookies without any of the add-ins, though I highly recommend adding the chocolate chips because who hates chocolate?  Don't answer that if it's you...

Can I make a recommendation that you bring these to a Friendsgiving or Thanksgiving shindig?  These will make you one of the more popular people there, I assure you.  You can tell everyone "how hard you worked" on making these and I won't spill the beans!
 

Soft Pumpkin Chocolate Chip Cookies
makes 3 dozen cookies

Print Recipe

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chip cookies

     Vanilla Glaze

  • 2 cups sifted powdered sugar
  • 5-6 tablespoons almond milk or regular milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

1) Preheat the oven to 350 degrees F.  Grease the baking sheets with butter or cooking spray.

2) In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Set aside.

3) In a large bowl, beat together the butter and sugar until incorporated.

4) Add in the pumpkin, egg, and vanilla extract.  Beat until smooth.

5) Slowly fold in the flour mixture.

IMG_9105-ed.JPG

6) Fold in the chocolate chips until incorporated.

7) Drop by rounded tablespoons onto the prepared baking sheets.

IMG_9109-ed.JPG

8) Bakes for 15-18 minutes or until the edges are firm and the bottoms of the cookies are browned.

9) Remove the cookies from the oven and allow to cool on the baking sheets for 2 minutes before moving them to wire racks to cool completely.

10) Make the glaze by mixing together all the ingredients.  Make sure the consistency of the glaze is slightly runny.  Use a fork to scoop up the glaze and drizzle it over the cooled cookies.

--slightly adapted Peapod

Soft Pumpkin Chocolate Chip Cookies3.JPG