I love fall! I love it for many reasons, but one of the big reasons is that I get to make Pumpkin Chocolate Chip Cookies again! These are my favorite cookies, but I only like them when they are homemade.
I love how caky and delicious these cookies are! They just seem to get better and better the longer you store them!
Nothing screams fall to me than a house decorated with pumpkins, hot chocolate, and pumpkin chocolate chip cookies!
This is my go to recipe that is tried and true!
My Favorite Fall Foods
I love when the seasons begin to change because the food trends start to change as well.
In the summertime, we focus on eating salads, fresh fruits, dinner on the grill, and no bake desserts!
Then, fall begins to roll around and we start cooking roasts, and breads, and soups again. YAY!
Then comes the pies, the cookies, the casseroles, and the caramel apples. I love caramel apples so much!
It is also the best also when the seasons change because my wardrobe and the activities do change. I get to layer (favorite cardigan linked here!), and wear booties (link to a similar pair of my favorite booties ever!) , and wear leggings as pants! They are pants!!
And I get to go to corn mazes, and football games, and to pumpkin patches, and on drives to see the leaves change! So fun!
Those are a couple of things I love about fall, what do you love? Tell me in the comments below!!
What You’ll Need
sugar
brown sugar
canola oil
egg
vanilla
canned pumpkin puree
all purpose flour
baking powder
baking soda
cinnamon
ginger
nutmeg
ground cloves
salt
milk chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
Preheat oven to 350. In a stand mixer with paddle attachment, combine together sugar, brown sugar, and canola oil. Mix in the egg and vanilla. Then, add the pumpkin puree.
Next, add in the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. On a low speed, combine all the ingredients. The batter will be wet and sticky. Next, with a rubber spatula, fold in the chocolate chips.
Prepare a cookie sheet, well greased and lined with parchment paper. Using a 1 inch medium cookie scoop, drop 12 cookies onto cookie sheet. Bake for 8-10 minutes, until cookies are nearly set.
Allow the cookies to cool before moving them to a wire rack. Store in an airtight container.
Like this recipe and want to save it for later? Pin it to Pinterest here!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin puree
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 350.
- In a stand mixer with paddle attachment, combine together sugar, brown sugar, and canola oil.
- Mix in the egg and vanilla. Then, add the pumpkin puree.
- Add in the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. On a low speed, combine all the ingredients. The batter will be wet and sticky.
- With a rubber spatula, fold in the chocolate chips.
- Prepare a cookie sheet, well greased and lined with parchment paper. Using a 1 inch medium cookie scoop, drop 12 cookies onto cookie sheet.
- Bake for 8-10 minutes, until cookies are nearly set. Allow the cookies to cool before moving them to a wire rack.
- Store in an airtight container.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 91mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
