Pumpkin Spiced Chocolate Chip Cookies

Now that Thanksgiving is officially upon us, I think we might be on the tail end of all things pumpkin. Remember back in August when Starbucks brought back the Pumpkin Spiced Latte? I wasn’t thrilled because – hello? – it was still 90° out and who wants pumpkin flavored anything until at least late October. Apparently, just me.

But before we transition to all things peppermint, I wanted to share a really fantastic recipe for pumpkin spiced chocolate chip cookies. You can find these in just about any grocery store but there is something heavenly that happens to your kitchen when these are in the oven. Spicy cloves and ginger married with sweet cinnamon make me yearn to curl up by the fire with a hot tea and Pinterest. They are perfectly soft inside with a light crisp to the outer edges.

pumpkin-spiced-chocolate-cookies

Ingredients

1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned organic pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) semisweet chocolate chips
Parchment paper or Silpat

Pre-heat your oven to 375° F. Line cookie sheets with parchment paper or a Silpat.

I use my KitchenAid stand mixer to beat the butter until smooth. Slowly beat in white and brown sugars until the mixture is fluffy. Beat in the eggs one at a time, then add vanilla and pumpkin puree. In a separate, large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Do this in thirds and scrape down the sides in between. Pour in the chocolate chips and hand stir for even distribution.

Use a cookie scoop to spoon out heaping tablespoon-sized scoops onto the cookie sheets. Leave about 1/2 inch between each cookie. Bake for 13 to 15 minutes (I usually bake mine for about 11 minutes in my convection oven).

It might be the end of pumpkin season but these pumpkin spiced chocolate chip cookies are well worth the wait!

Monday, December 2nd, I’ll be kicking off a huge giveaway including a KitchenAid Artisan Stand Mixer plus two more fabulous gifts anyone would love to see under their tree this year! Come back on 12/2 and be sure to enter!

You can find the original recipe here but it has been modified slightly to suit our personal tastes.

Comments

  1. Oh mmmmmy goodness, this looks and sounds so good.

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