The Best-Ever Pumpkin Chocolate Chip Cookie Recipe. Make these moist cake-like cookies that are sure to become a Fall favourite for your family.
I have been playing with a few different recipes to create the essential Fall pumpkin chocolate chip cookie that’s part healthy but still sweet enough to enjoy. The whole family likes them. The recipe makes lots so you can enjoy them warm and still have some soft chewy cookies for school lunches all week. Use milk-chocolate or dark chocolate chips depending on your preference for sweet.
PUMPKIN CHOCOLATE CHIP COOKIES
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can pumpkin puree
- 3 cups all-purpose flour
- (Or 1 cup whole wheat flour + 1 cup all-purpose flour + 1 cup almond meal + 2 1/2 T toasted flax seed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups (12-ounce bag) milk, semi-sweet or dark chocolate chips (depends on your preference)
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, flax meal, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
This recipe was adapted from the Food Network.
If you are looking for great after-school snacks and school lunch ideas, check out the More Time Moms Family Meals Cookbook.