There is nothing more delicious than a chocolate chip cookie, but add a little pumpkin and it just takes it over the top! A lot of recipes for Chocolate chip pumpkin cookies often create a cookie that is too heavy on the pumpkin side for me. I want a nice balance of flavors, not pumpkin overload, so that is exactly what I created! Its the perfect balance of cookie, pumpkin and chocolate. No flavor dominating the other, just the perfect harmony between ingredients. Every time I have made these the entire batch is gone in two days…and 90% of that is me…oops! These really are just that delicious though… hope you enjoy them as much as I do!
- 6 tablespoons unsalted butter (melted)
- 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 1 egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 12oz. bag mini semi-sweet chocolate chips
- 2 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
Preheat your oven to 350. Mix together your dry ingredients: flour, baking soda, cinnamon, cloves, nutmeg and salt. Set that aside and in a mixer (or by hand) mix together both sugars, egg, melted butter and the pumpkin puree. Once the wet ingredients are fully incorporated turn your mixer to low and slowly add in small amounts of the dry ingredient mixture until it is fully mixed in. Turn your mixer off and stir in one bag of chocolate chips (I like to use the mini semi-sweet morsels). The dough is pretty sticky so you can either just deal with it and bake them right away or put the dough in the fridge for a couple hours. It helps the dough set up more and makes forming the cookies less messy. Bake them for 11-14 minutes (depending on your oven) at 350 degrees. Transfer to a cooling rack and enjoy!