It seems that as far as cookies go these days, there seems to be a need to make cookies that are a bit more sophisticated with new and exciting ingredients. And then some of the old fashioned, simple cookies get overlooked. I must admit that I’m guilty of wanting to always try new cookies or wanting to take basic cookies to a whole new level. But as I was re-organizing my recipe box the other day and I came across this gem of a recipe. It’s of course, this pumpkin chocolate chip cookie recipe that I’m sharing with you today . The recipe card was very worn and some of the writing was a bit smeared. I love finding cards like that. Recipe cards that are well worn means it’s a good recipe that has been around for awhile.
I feel like this cookie has been around since the beginning of time. Okay well, maybe not but they sure take me back to my own childhood. My mom made these without fail, every year during the fall season. I believe there were even times that she poured a vanilla glaze over the cookies as well. Yum. Oh I sure loved these cookies as a child and I still enjoy them as much today.
This pumpkin chocolate chip cookie can be described as soft and pillowy, with a great cake like texture and an amazing cinnamon spice mixture that’s also packed with semi-sweet chocolate chips. This recipe is so easy and the best part is that you mix it all the ingredients in one bowl together and it comes together pretty quickly.
To get started on this recipe, begin by pre-heating your oven to 350º. Prepare two cookie sheets with parchment paper and set aside. Measure out all ingredients to have them prepped and ready to go. In a large bowl whisk together all of the dry ingredients including the flour, baking soda, fine kosher salt, cinnamon, ginger and nutmeg. Add the pumpkin, oil, egg, milk and vanilla. I like to mix it initially with a whisk, then I switch to a spatula to mix completely. The dough is quite sticky, but don’t worry – it’s supposed to be like that.
Add the chocolate chips and stir again until they have been pretty evenly dispersed throughout the batter. I prefer using semi-sweet chocolate chips in this recipe because I feel that it compliments the pumpkin and spices in the cookie quite well. Using a cookie scoop, scoop dough onto prepared cookie sheet and you only need to space about 1 inch apart since these cookies don’t really spread, they just puff up. Bake cookies for 12-14 minutes, rotating halfway through. If you want to add more chocolate chips on the top of your cookie, add a few when you rotate the pan. Allow the cookies to cool on the pan for two minutes, then transfer them to a cooling rack. I like to eat these best when they are fresh out of the oven all hot and gooey. Mmm.
The recipe makes about 28-30 depending on the size of your cookie scoop and can also easily be doubled for a larger crowd. They will keep in an airtight container for about 3 days.
If you ever make any of my recipes, I’d love to see your finished product. Use the hashtag #everythingemmyrecipe and share it on Instagram. In the meantime, enjoy this recipe!