For me, fall just isn’t complete without the perfect pumpkin cookie. Luckily, these soft, almost cake-like, pumpkin chocolate chip cookies get the job done! And we’re talking an A-plus rating here.
Like with my pumpkin chocolate chip muffins, this recipe calls for cinnamon baking chips (Hershey’s brand). Leave them out if you want, but add chocolate chips in their place. (But I highly recommend the cinnamon chips!) You can find them online here.
Another optional ingredient is dark chocolate balsamic vinegar. You can find this on Amazon or at a specialty store. I bought mine at a Charlotte store called Pour Olive. It basically acts as another extract.
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Now let’s roll up our sleeves and get baking! There are two important things to keep in mind with this recipe. First, after adding the pumpkin, the mixture will look a little grainy. Don’t worry about that!
Second, the finished dough will be a little wet and sticky. You might be tempted to chill the dough before scooping it onto the pans, but don’t! No chilling is required. Dip your fingers in flour before handling the dough and you’ll be just fine.
Why not chill the dough? These cookies don’t spread much, and chilling the dough helps prevent overspreading. Chilling would be completely unnecessary and counterproductive here!
Bake for 9 to 11 minutes, or until the edges are lightly browned. The middles will still be a little soft, but not wet or doughy. Leave the cookies on the pan for 5 minutes to firm up slightly before removing them to a wire rack to finish cooling. Store them in an airtight container. These also freeze well!
Tag me @rosesandwhiskers on Instagram if you try this simple pumpkin chocolate chip cookie recipe and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Pumpkin Chocolate Chip Cookies
- 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg room temperature
- 1/2 cup pumpkin puree room temperature
- 1 tsp vanilla extract
- 1 tsp dark chocolate balsamic vinegar optional (see recipe notes)
- 1 cup milk chocolate chips
- 1/2 cup cinnamon chips
- Preheat the oven to 350°F (176°C).
- In a medium bowl, whisk together the flour, baking soda, salt and spices.
- In a large bowl, cream the butter and sugars on medium-high speed until light and fluffy. Beat in the egg, scraping down the sides of the bowl to make sure it's completely incorporated. Mix in the pumpkin, vanilla and balsamic vinegar.
- Add the flour mixture to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips and cinnamon chips.
- Drop heaping tablespoonfuls of dough onto baking sheets lined with silicone baking mats or parchment paper, no more than 16 cookies to a pan. The dough will be a little wet and sticky.
- Bake for 9-11 minutes, or until the edges are lightly browned. The middle will still be soft, but not wet or doughy. Let the cookies rest on the pan for 5 minutes before removing to a wire cooling rack.
- Store in an airtight container. Enjoy!