It’s fall and that means pumpkin flavored everything! Pumpkin chocolate chip cookies sounded perfect as the weather has finally turned a bit colder. Today’s recipe is from Sally’s Baking Addiction and was super unique in that this recipe does not call for eggs. This cookie recipe wasn’t difficult to make and didn’t take too long! I will say that I did not pat the moisture out of the pumpkin puree, mainly because I kept trying to do so and epically failed each time! I have no idea what I’m doing wrong but I decided to stop wasting precious pumpkin puree and just move forward with it as is!
Regardless, I kept pushing forward and finished the recipe! And instead of taking the advice in the recipe, I ate a cookie straight out of the oven. Let me tell you…. it’s not as good as it was this morning! This is definitely a cookie that tastes better a few hours later. So if you are headed to a family or friend get together, this is the recipe to make. You can make it the night before and remove all the stress of cooking the day of the event.
Overall, I would say that these pumpkin chocolate chip cookies are really good, but I would probably have added some more spices. I like quite a bit of cinnamon and spice flavor in my cookies and I think a bit more spice would have made these an A+ cookie! But the pumpkin and chocolate flavor is still so good and make this pumpkin chocolate chip cookie recipe worth it!
Overall Review: 4/5
P.S. If you are looking for more fall recipes, check out my other post, 5 Recipes to Make with Your Apple Picking Haul! Definitely some great apple options for those that are interested!
Pumpkin Chocolate Chip Cookies
- 1/2 cup Unsalted Butter melted & slightly cooked
- 1/4 cup Light brown sugar
- 1/2 cup Granulated sugar
- 1 tsp Vanilla Extract
- 6 tbsp Pumpkin Puree
- 1 & 1/2 cups All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 & 1/2 tsp Ground cinnamon
- 3/4 tsp Pumpkin Pie Spice
- 1/2 cup Chocolate chips
- In a medium bowl whisk the melted butter, brown sugar and granulated sugar
- Mix in the vanilla and pumpkin puree with the sugar/butter mixture.
- In a larger bowl, whisk the flour, baking soda and powder, salt, cinnamon and pumpkin pie spices until combined.
- Pour the wet ingredients into the dry ingredients and mix to combine(use a spatula).
- Once fully combined add the chocolate chips and mix as well as you can.
- Cover and chill in the fridge for 30 minutes. You CANNOT skip this step.
- Once chilled, preheat oven to 350 degrees.
- Roll about 1 1/2 tbsps of the cookie dough into balls and place on a parchment covered baking sheet.
- Place in the oven for 11-12 minutes until edges are set.
- The center will still be super soft and its okay.
- Don't eat right ahead, let the cookies cool for 15-20 minutes so the flavors combine.
- Serve with a glass of milk or a PSL and enjoy!