Last weekend we had my family over for a fall-inspired gathering. The party was a part of my partnership with Food Should Taste Good and we had a whole spread including 3 different types of chips and dips, soup, roasted squash tarts, and a lovely dessert table that included these amazing chewy pumpkin chocolate chip cookies.
I found the cookies on Pinterest via Sally’s Baking Addiction blog. The cookies are easy and seriously one of the best I’ve ever tasted. The pumpkin puree helps them stay super moist and chewy and these cookies are totally egg-free. Which for me really meant that I ate way too much of the cookie batter. Oops.
These are chewy, soft, perfect. I’ve been bribing Juliet with these cookies all week (i.e. if you eat a good dinner you can have a cookie). I’m not proud of the bribing but sometimes it’s what works, you know?
Try eating only one. Impossible.
I just had an amazing idea. These would be great as cookie sandwiches with pumpkin cream cheese frosting.
These look like your standard chocolate chip cookies but don’t be fooled. They have a subtle pumpkin flavor and are so awesomely soft.
I added a bunch more desserts to this festive table including pumpkin bars, caramel apples and carrot cake cupcakes.
Stay tuned for all the photos and details from our fall party in a coming post.
- ½ cup (1 stick) unsalted butter
- ¼ cup light or dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ cup semi-sweet mini chocolate chips
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in ½ cup semi-sweet mini chocolate chips.
- Cover the dough and chill for 30 minutes, or up to 3 days.
- Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying.