With every season there are a handful of recipes that are on my absolute must-make list. For fall, we’re talking butternut squash, homemade applesauce, cheesy bowtie bratwurst casserole and pumpkin chocolate chip cookies.
It’s no secret that pumpkin spice is a an all-time favorite for most (#PSL season started two months ago), and this recipe combines the rich, rustic spices of fall with milk chocolate for a winning combination.
As I’ve mentioned before, I also love this recipe for the cookies’ consistency (think dessert AND breakfast) and love how many batches the dough renders.
And while this recipe is super simple, it’s also quite elegant – great for both cookie connoisseurs and beginning bakers alike!
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned 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
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Heat the oven to 350 degrees F.
- Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Slowly beat the flour mixture into the batter in thirds.
- Stir in the chips.
- Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
- Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks or paper bags.
- Share with friends and family for a hyggelig time!