This might be my favorite chocolate chip cookie recipe of all time. I love anything pumpkin flavored - pumpkin ravioli, pumpkin pie, pumpkin lattes, pumpkin pizza - and now: pumpkin chocolate chip cookies!
I made pumpkin cream cheese whoopie pies last year, but these have chocolate, so they win. I adapted this recipe to fit my own tastes - I prefer more vanilla, cinnamon, and I exchanged some butter for shortening to increase their fluffiness.
Makes ~24 medium-large cookies
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1.5 cups all-purpose flour
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of ground nutmeg
- pinch of ground cloves
- 1 cup semi-sweet chocolate chips
1. Use a fork to mash butter and shortening together until creamy. Stir in the sugars.
2. Beat in the egg, then add vanilla and pumpkin puree.
3. Add flour, 1/2 cup at a time, stirring between each addition.
4. With the last 1/2 cup, also add the baking soda, salt, and spices. Stir well.
5. Add chocolate chips, and mix well.
6. Scoop cookie dough onto greased or parchment-covered cookie sheets and bake for 15 to 20 minutes. Cool on wire racks.
These cookies take a lot longer to bake than I am used to - it must be from the pumpkin puree? Anyway, they are so soft and fluffy - you don't have to worry about them being hard and crunchy unless you really burn them.