Photo Gallery

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Published: 10/16/2014 by Janet w/ photos by Kristin

» Recipes: The Food that Makes us Floridians!

Oh, you’re going to get some pumpkin recipes this month, buster.   We have pumpkin muffins, pumpkin bread, pumpkin pie, and of course here in South Florida, pumpkin flan.  I am not even sure where this obsession with pumpkin will go.  We have recipes for pumpkin seeds and pumpkin soup too.  Pumpkin pancakes.  Once I get on a roll (pumpkin roll, hmmm…)  it gets hard to stop.  I thought that the easiest way to begin would be cookies, since everyone loves a cookie, and springing a pumpkin pie on someone right now might be a little premature.  We have all of October and November to get this pumpkin thing out of our system. 


So let’s begin here.  Get your ingredients:




2 sticks unsalted butter (softened)

1 cup white sugar

1 cup light brown sugar

2 large eggs

2 tsp vanilla extract

1 cup canned pumpkin puree (NOT pie filling; just plain puree)

3 cups all purpose flour

2 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp ground cloves

1 12 oz. bag of semi-sweet chocolate chips

½ cup chopped walnuts or pecans (optional)

Preheat your oven to  350 degrees.   Grease your cookie sheets  (this recipe makes 5 dozen cookies, so you’ll want to do two cookie sheets).  You can also spray them with non-stick spray or line them with parchment paper.  Parchment paper means no cookie-sheet washing.

Beat the butter smooth using a mixer


Notice reflection of photog in the mixer

Beat in the white and brown sugar a little at a time until everything looks light and fluffy.  Resist the urge to stop baking right here and eat just fluffy butter and sugar.

Beat in the eggs one at a time.

Then beat in the vanilla and pumpkin puree.  Set aside for a minute.

Grab another large mixing bowl.  Add all the dry ingredients.





Use a whisk  (or a fork) fluff together the dry stuff: flour, baking soda, salt, cinnamon, ginger, nutmeg  and cloves.  Fluff, fluff, fluff.




Slowly beat the dry ingredient mixture into the butter-sugar-pumpkin mixture in thirds.




Stir in the chocolate and nuts (if you want ‘em) by hand; you don't want to run nuts and chocolate through the beaters of your mixer.  I'm not sure this is REALLY a bad thing, but who wants to chance it with their standing mixer and a gorgeous batch of cookie dough?




Scoop the cookie dough onto the cookie sheets in heaping tablespoon-fuls.  Resist eating before you bake them.  Some of you might be wary of salmonella.  I don’t care about that, because raw cookie dough is about as dangerously as I live these days, so I can taste it!




Bake 15 to 20 minutes.  You are just going to have to watch the first couple trays.  Everyone’s oven is different.  They should be browned around the edges. 

Remove from oven and let rest for 2 minutes.  Resist eating them while boiling-lava hot.




Use a spatula to remove cookies from pans and cool on wire racks.




Store in an air-tight container, if they even make it that far.  They  probably won’t.