Ever since I was little, Fall has always been my favorite part of the year; the leaves changing colors, apple picking, sweater season – you name it. But most importantly: pumpkin spice everything! Once Fall rolls around, everywhere you go there is something pumpkin flavored, from the famous Starbucks PSL to pumpkin pie on Thanksgiving. Pumpkin chocolate chip cookies are a classic fall dessert in my household, and you can find a plate of them at every family celebration.
When I got to college it was one of the things I missed most from home, especially in the beginning of fall. So I decided to get the recipe from my mom and make them myself. The minute that the PSL returned, I ran to get a can of pumpkin puree to bring my favorite cookie to campus. The recipe is super easy and will take your fall baking game to the next level.
Pumpkin Chocolate Chip Cookies
Ingredients
Instructions
Preheat the oven to 350°
Place butter and sugars in a medium sized bowl and mix together with a spatula. It will be a little thick, so don’t worry if it has a few clumps at first!
Add the vanilla extract and pumpkin into the sugar mixture.
Add in spices and other dry ingredients. Mix it up until it forms into cookie dough.
Pour in the chocolate chips! 1 cup is the perfect amount of chips, but if you love chocolate as much as my mom does, you can add a second cup!
Roll the dough into balls using your hands and place onto a non-stick cookie sheet.
#SpoonTip: if you want to keep your hands clean, use an ice cream scooper.
Bake the cookies for 12-17 minutes based on how large you made them! Once they’re done, let them cool off on the tray or transfer them to a wire cooling rack until they cool down.
Pour a glass of milk, grab a blanket, and enjoy!