It’s pumpkin spice time! Pumpkin pie spice, walnuts and pumpkin puree add a tasty fall twist to this classic milk chocolate chip cookie. Adding in a little pumpkin puree to the cookie dough mix not only gives these cookies a hint of pumpkin flavor, it also gives them a soft texture.
Fall is in full force around here. Our maple trees are an array of scarlet reds and bright orange. I’m finally ready to embrace pumpkin spice and everything pumpkin. Many food bloggers push the everything pumpkin recipes just a wee bit too early for me. But the air is cool and crisp and I’m finally ready to embrace fall.
How to make pumpkin pie spice
Don’t have pumpkin pie spice? No problem! You can make your own. Here is the basic formula for this beloved spice mix. To yield two teaspoons of pumpkin pie spice, combine:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
I tested these pumpkin chocolate chip cookies several times. Just a half cup of pumpkin puree was enough pumpkin needed to give the cookies a hint of pumpkin flavor without impeding the cookie texture. If you add more pumpkin puree, you may find the cookies are less cookie-like and more cake-like. Milk chocolate chips were also my favorite kind of chocolate in the recipe tests.
If you’re planning a Halloween party or just need a special lunch-box treat, these pumpkin chocolate chip cookies might fit your need. The warm spices of cinnamon, ginger, nutmeg and cloves in pumpkin pie spice go amazingly well with chocolate. And who doesn’t love a good chocolate chip cookie!? What are some of your favorite chocolate chip cookie attributes? I love them fresh out of the oven and a little more on the chewy side.
Pumpkin chocolate chip cookies are a fun twist on an old favorite. If you give these cookies a try, let me know how you liked them. I’d love to hear your thoughts below.
Pumpkin chocolate chip cookiesCourse: DessertsCuisine: AmericanDifficulty: Easy
Pumpkin spice, walnuts and pumpkin puree add a tasty fall twist to this classic milk chocolate chip cookie.
2 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1 tsp pumpkin pie spice
1 stick of butter (1/2 cup) (softened, room temperature)
1/2 cup light brown sugar
3/4 cup white granulated sugar
1/2 cup pumpkin puree
1 tbsp milk
1 1/2 tsp vanilla extract
1 large egg
1 1/2 cups milk chocolate chips
1/2 cup chopped walnuts (optional)
- Preheat the oven to 350 F.
- Combine the flour, baking soda, salt and pumpkin spice in a medium-sized bowl.
- Using an electric mixer and a large bowl, beat the butter and sugars until thoroughly blended. Next add the pumpkin puree, milk, vanilla extract and egg. Mix until thoroughly combined.
Scrape down the sides of the bowl at least once.
- On a low, add in the flour mixture. Blend until just combined. (Don’t overwork it. Doing so, results in a tougher cookie). Fold in the chocolate chips and nuts.
- Drop tablespoon sized portions of cookie batter, two inches apart onto a parchment-lined baking sheet.
- Bake in the oven for 9 – 11 minutes or until the edges of the cookies turn a light golden brown.
- Remove from the oven and allow the cookies to rest for 2 minutes before transferring them to a cooling rack.
- Store cookies in air tight containers. Enjoy!
- Did you enjoy this recipe? I’d love to hear your experience at https://www.northwestspoon.com/pumpkin-chocolate-chip-cookies