Fall’s Favorite Treat
This pumpkin chocolate chip cookie recipe is the perfect treat for fall! The aromatic pumpkin spice flavor pairs perfectly with the sweetness of the chocolate chips creating a super soft and delicious autumn cookie. Whether you’re a seasoned baker or just starting out in the kitchen, our recipe is easy to follow, and the results are always consistent.
A Family Tradition
This recipe comes from Dave’s mother, Diana Vincent. Dave remembers her putting raisins in these cookies instead of chocolate chips (although his siblings are pretty sure they were chocolate chips). Included here is the chocolate chip version. Diana loved Kneaders and came in often. When she grew older, her daughters would bring her through the Kneaders’ drive-thru to pick up one of her pumpkin cookies. We think of her every time we eat these cookies. They are so good, they may just become your family tradition as well.
The Recipe
Ingredients
- 3 sticks of butter, softened
- 1 ½ cups brown sugar
- 2 eggs, lightly whisked
- 1 (16-ounce) can pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 1 cup chocolate chips (optional)
- 1 cup nuts (optional)
- 1 cup raisins (optional)
Directions
- Preheat the oven to 400 degrees F. Using a stand mixer with paddle attachment on medium speed, cream together butter and brown sugar until butter starts to lighten and the mixture becomes fluffy.
- Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl. Mix again for one minute.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet mix on low speed for one more minute until incorporated. Fold in the optional items, if desired, by hand.
- Using a 2-ounce cookie scoop or a spoon, scoop into 2-inch balls. Place on a half-sheet baking pan lined with parchment paper.
- Bake for 15-17 minutes, until the outside edges are brown.
- Remove from the oven and let sit on the pan for 10 minutes to finish baking, then allow to cool on cooling racks.
Tasty Tip: Once you’ve got the chocolate chip version down, give the raisins or nuts a try!