I love fall. I love summer, too, but there’s something magical about cooler temperatures and changing leaves and sweaters with sleeves that are too long for your arms. As much as I love a nice breeze through my window in the summer, I love snuggling up under a blanket even more. Last Sunday, I even convinced Brett to go on an adventure with me, and we drove out into the hills to see if we could find some colors. We had missed the peak, but there were still plenty of yellows and oranges and reds to be found. There was even a dusting of frost in the higher elevations.
One of the other delights fall brings is the excuse to make treats laced with pumpkin puree. My favorite is pumpkin chocolate chip cookies, and I thought it would be fun to share my go-to recipe with you. The original recipe was given to me by a high school friend, and I’ve done some tweaking over the years to make this one of my very favorite cookie recipes ever. These cookies are thick and chewy, and pair really nicely with a glass of milk or a mug of hot cocoa.
And it’s a good thing they’re so yummy, because the recipe makes a lot of cookies—4 dozen, to be exact (or 2-3 dozen extra large cookies, as pictured). But they freeze really well both before and after you bake them so you can mix up a big batch and ration yourself.
Or maybe you’ll eat them all in one sitting. That’s okay, too.
I took a whole bunch of pictures of the process, but honestly, they’re so easy to make. And let’s be honest: no one ever reads the exposition in recipe blog posts, am I right? Just give us the cookies already!
So here you go. Enjoy!
Pumpkin Chocolate Chip Cookies
- 1 C Butter softened
- 3 C Sugar
- 2 Eggs
- 2 C Canned pumpkin puree
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 5 C Flour
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- ¼ tsp Salt
- 2 tsp Cinnamon
- 2 tsp Nutmeg
- 2 C Chocolate Chips
- Preheat oven to 350°F.
- Cream butter and sugar. Mix in egg, pumpkin, vanilla, and almond until combined.
- Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to pumpkin mixture and mix thoroughly. Batter will stay fairly wet.
- Add chocolate chips and stir.
- Drop by tablespoons onto greased cookie sheet. Bake for 15 minutes or until slightly brown.
If you like this recipe, please share it! Thanks!