I make homemade meals every day for my family, using as many whole foods and healthy ingredients as possible. And it’s because of that that I’m also a mama who believes in giving my kids fun, sweet treats from time to time. This time of year, that treat is pumpkin pie chocolate chip cookies!
I’ve never met a kid—or an adult—who didn’t love a chocolate chip cookie, and it’s super fun to put a seasonal fall twist on the classic. With a few warming spices and pure pumpkin purée, these cake-like cookies taste like a bite of perfect pumpkin pie fell into the chocolate chip cookie dough. Delicious!
And there’s even more to smile about—there’s some good nutrition in these cookies. Pumpkin is the superfood of fall!
Pumpkin Pie Chocolate Chip Cookie Recipe
No lie: These perfect-for-fall cookies are actually nutritious.
- unsalted butter, softened to room temperature: ½ cup (1 stick)
- golden brown sugar: ¾ cup
- pure pumpkin purée: ¾ cup
- maple syrup: 1 tablespoon
- ground cinnamon: 1 teaspoon
- ground ginger: ¼ teaspoon
- ground cloves: ¼ teaspoon
- sea salt: ½ teaspoon
- large egg: 1
- all-purpose flour: 1 cup
- baking soda: ¾ teaspoon
- semisweet chocolate chips: 1½ cups
Step 1: Preheat the oven to 325 degrees F and line a couple of baking sheets with parchment paper.
Step 2: Add the butter and sugar to a large mixing bowl and mix to blend. Then add the pumpkin, maple syrup, cinnamon, ginger, cloves, and salt, and mix to blend again. Now use a fork to lightly beat the egg into the mixture. It will look a bit lumpy, but will smooth out nicely during the next step.
Step 3: Add the flour and baking soda, and mix only long enough to incorporate it and until you no longer see any dry spots.
Step 4: Fold in the chocolate chips.
Step 5: Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets—they should be about two tablespoons each. Be sure to leave at least a couple of inches between each one, as they will spread considerably while they bake.
Step 6: Bake in the preheated 325 degree F oven just until they look dry on the surface, 10 to 12 minutes. Remove from the oven, allow the cookies to cool on the baking sheet for a few minutes, and then carefully transfer them to a cooling rack.
If you're going to store the cookies, place a sheet of parchment paper between each layer or they might stick together.
More Fall Cookie Recipes: