Classic Pumpkin Chocolate Chip Cookies
The perfect way to celebrate fall is to bake up a batch of these delicious pumpkin chocolate chip cookies. It will fill your home with the scent of fall.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper (optional)
Ingredients
- 1 cup (244 g) 100% pure pumpkin, (I like using Libby’s brand)
- ½ cup (112 g) unsalted butter, room temperature
- 1 cup (200 g) sugar
- 2 eggs
- 2 ¾ cups (330 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- ½ teaspoon (3 g) salt
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 10oz bag (448 g) semi-sweet chocolate chips (about two cups)
Instructions
- Preheat the oven to 375 degrees and prepare two cookie sheets with parchment paper. Set aside.
- In a bowl of a stand mixer, using the paddle attachment, cream butter, sugar, and pumpkin until light and fluffy.
- Add eggs one at a time and mix until well incorporated.
- Add all-purpose flour, baking soda, salt, cinnamon, cloves, and nutmeg and mix until just combined. Do not over mix.
- Add 1 bag chocolate chips and mix until just combined.
- Using a #40 cookie scoop (1 ½ tablespoons) or large spoon, drop cookie dough on prepared baking sheet about two inches apart. This cookie dough is sticky from the pumpkin, so you might need to use two spoons if you do not have a cookie scoop.
- Bake for 11-13 minutes at 375 degrees. It may be tricky to know when they are done, so I recommend baking a test cookie first to see how long they need to bake in your oven.
- Let cookies cool for 5-10 minutes on the baking sheet.
Notes
- I use these cookie scoops from Amazon.