Pumpkin Chocolate Chip Cookies
Last year I was on this crazy-woman quest to develop a pumpkin chocolate chip cookie recipe that wouldn’t be so puffy and cake-y. I came up with these Browned Butter Pumpkin Pudding cookies; which use a little less pumpkin puree, warmed (well, practically scorched, actually) butter, and pumpkin pudding mix to bring together a great pumpkin flavor with a classic chocolate chip cookie texture.
It was definitely the high point of my pumpkin baking season, and I made those cookies a thousand times last year. If you haven’t tried them, be sure to check them out!
But this year, I’ve been feeling a little more nostalgic and really craving a good, ol’ fashioned cake-y pumpkin chocolate chip cookie.
When I lived in UT, I seriously lived and died for the day Dunford Pumpkin Cookies were available in stores. I think they are absolutely perfect– cake–y on the inside, slightly tough on the outside (but in a good way– it’s hard to explain), and full of spice and gigantic chocolate chips. I haven’t seen them anywhere since I moved (I think they’re specific to UT, bummer), so I thought I’d try to make due with making my own.
This is actually a recipe I used a lot back when I was in college, before I was doing very much baking. And I remember my family going nuts over them on Christmas. So this recipe is one of the few I submitted to our family cookbook, and I’m kind of proud of it (simple as it may be).
These cookies are delightfully dense, cake-y, and full of big, fat milk chocolate chips! You’ll love every pumpkin-y bite.
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 1/2 cups milk chocolate chips
- Preheat oven to 350ºF. Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
- Use an electric mixer to mix together the pumpkin, butter, and the brown sugar.
- Mix in an egg.
- Add the flour, baking powder, cinnamon, nutmeg, and vanilla to the bowl. Mix well until smooth.
- Fold in the chocolate chips.
- Scoop cookie dough by 1/4 cup on to the prepared baking sheet (these won't spread much, so it's okay to make them sort of close together).
- Bake for 15-20 minutes until a toothpick inserted into a cookie comes out clean (these are about the size of a small cupcake, so they bake a little longer than your average cookies).
- Let cool completely before eating. As with all things pumpkin, these taste MUCH better on day 2!
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