Pumpkin Chocolate Chip Cookies (just the recipe)

If you’ve been looking for a just-right Pumpkin Chocolate Chip Cookie recipe, without having to scroll down forever just to look at it, you’ve arrived!

Pumpkin Chocolate Chip Cookies combine the goodness of a Tollhouse cookie with the warm, sweet-spiced flavor of pumpkin pie.

Without further ado, here’s the Pumpkin Chocolate Chip Cookie recipe (a more compact, printable version appears below):

Pumpkin Chocolate Chip Cookies Recipe: Ingredients

• 1 1⁄2 cups flour
• 1 cup sugar
• 1⁄2 tsp baking soda
• 1 tsp. salt
• 1 t. pumpkin pie spice
• 1 1/2 sticks butter
• 1 egg 
• 1c. canned pumpkin
• 1 3⁄4 cups quick oats
• 1 tsp vanilla
• 12 oz. chocolate chips
• 1⁄2 cup walnuts, chopped

How to Make Pumpkin Chocolate Chip Cookies 

1. Preheat oven to 400 degrees. 
2. Grease cookie sheets. 
3. Sift together dry ingredients (not sugar), and set aside. 
4. Beat butter until fluffy. 
5. Add sugar and cream until fluffy and light. 
6. Beat in egg and vanilla, followed by pumpkin. 
7. Mix in dry ingredients, then oatmeal, chocolate chips, and walnuts. 
8. Scoop onto cookie sheet, leaving a couple inches between. 
9. Bake 10-15 minutes, or until golden brown. 
10. Let cool 5 minutes, before transferring cookies to wire rack.

Pumpkin Chocolate Chip Cookies  Printable Recipe

Pumpkin Chocolate Chip Cookies  Tips for Success

• Top quality cookie pans will bake these Pumpkin Chocolate Chip Cookies with even results. I like these American made, heirloom quality pans (view here). 
• Need a fast way to soften butter? View helpful article here. 
• Sub for pumpkin pie spice: 1/2t.  cinnamon, 1/8t. of each ginger and nutmeg, a pinch of each allspice and cloves. 
• To make peanut butter pumpkin chocolate chip cookies, replace 1/2 a stick of butter with 1/4 cup of peanut butter.
• If you don’t have Quick (1 Minute) Oats, you can process regular oats in a food processor for a couple of pulses, to get their texture done enough. 
• If you like whole wheat flour, a good blend for this recipe is 1c. flour + 1/2c. whole wheat.  
• You can greatly improve your cookies by using the right techniques at the creaming stage, according to King Arthur Flour. Make sure your butter is only softened, not melted. Once you add the sugar, don’t go higher than medium speed on your mixer, and keep the time down to just two or three minutes. Let the color be your guide – When it’s just right, it will be lighter than it was originally. If it turns white, you’ve gone too far, and your cookies will have a gummy texture in the center. 

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