Since we’re getting closer to Thanksgiving, I thought I should celebrate pumpkin season before I run out of time! Although I love to use it throughout the entire year, there’s something more special about the flavor during the fall. More than any other season, the crisp air and colorful leaves of autumn are the perfect context for enjoying a delicious pumpkin flavored treat.
I got this particular recipe from my good friend, Diana. When she was little, a family friend gave her mom the recipe and she and her family have used it every year since. However, they are only allowed to make these cookies during October and November–the official months of pumpkin season. So, once October 1st rolls around, Diana and her family enjoy as many batches as they can.
These cookies are soft, fluffy, chocolatey, and have just the right amount of pumpkin flavor. Since I’m such a big spice fan, I tweaked the recipe slightly by adding some extra cinnamon and a pinch of cloves. The cookies also have a pretty orange hue from the pumpkin, and since its a good source of Vitamin A, you even get a tiny bit of nutrients hidden within each delicious bite!
Give this recipe a try and your house will be filled with the delicious fragrance of fall. Enjoy!
Pumpkin Chocolate Chip Cookies
- 1/2 cup butter, room temperature
- 1 1/2 cups of sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Using an electric mixer, whip together the butter and sugar until fluffy. Add the egg and combine. Add pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, mix together flour, baking powder, baking soda, salt, and spices. Add dry ingredients into wet ingredients in two batches, mixing until combined. Fold in the chocolate chips with a wooden spoon. Spoon out cookies onto baking sheet in desired size (mine were a very generous tablespoon of dough each). Bake for 10-15 minutes, depending on the size of your cookies. Store in a sealed container.