These Pumpkin Chocolate Chunk Cookies are sure to become a fall favorite treat! So soft and full of wonderful spices, you won’t be able to stop at just one!
I love a good Pumpkin Chocolate Chip Cookie, but I’ve decided they’re even better with chocolate chunks! I switched up my go-to recipe just a bit with a few more spices and less sugar (gasp!) and the results are nothing short of incredible!
I need a constant supply of these in the cookie jar! They are the best I’ve had! We of course had to share some with our amazing neighbors, so we attached these cute Very Thankful Gift Tags and headed over to brighten their day!
This is what you call perfection in a cookie! I never want fall to end! Of course, I’m sure even when winter and the holiday season hits, I’ll be making these over and over!
I baked these on my Silpat Perfect Cookie Baking Sheet! It’s seriously the trick to perfect cookies every time! We downed these cookies in a hurry and the kids are already begging me to make another batch, hopefully a double one this time!
I hope you’re enjoying this wonderful season! I’m loving all the golden leaves that are starting to fall from the trees and the crisp air. We’re looking forward to our first snow, which usually happens this month some time!
And when that happens, and it’s frigid and beautifully white outside, there’s nothing I love more than to stay in where it’s cozy and warm and bake all the day! Are you the same way? Does cold weather put you in the mood for baking?
These are so yummy straight out of the oven, but let them sit in an air tight container for a bit and they become even more delicious and perfectly moist!
Pumpkin Chocolate Chunk Cookies
- 1/2 c. butter softened
- 1 c. sugar
- 3/4 c. pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 1/2 c. chocolate chunks
- Preheat oven to 350 degrees Fahrenheit. Lightly grease cookie sheets or line them with nonstick baking mats.
- In the bowl of an electric mixer, cream together butter, sugar, egg and vanilla. Then add pumpkin puree and mix again until incorporated, scraping down the sides as necessary.
- In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add it to the wet mixture, along with the chocolate chunks, and mix until combined.
- Scoop dough by the spoonful (I used a 1 1/2" cookie scoop so they'd all be uniform) and drop onto cookie sheets, 2" apart.
- Bake for approximately 10-12 minutes, or just until set and done. Let cool for a few minutes on the cookie sheet, then remove them to a cooling rack to cool completely. Store in an air tight container or bag once cool.
I hope you get a chance to try these cookies very soon! They are my favorite version and a must-make!
For all other cookie recipes, go HERE.