How is your Fall season so far? Do you have a little bucket list for this time of year? I do—at least in my head and I am checking things off like: visit an Apple Orchard to pick up some fresh apples and cider, find the perfect pumpkins for my front porch, start making soups for dinner, go for a drive to enjoy the beautiful leaves and of course at the top of my list is lots and lots of baking with pumpkin! I LOVE pumpkin this time of year and want to add it to everything! I do have my favorite pumpkin recipes though, and these cookies are one of them! I am not kidding when I tell you that these really are the BEST pumpkin cookies and you will not be able to resist them! This recipe makes the classic, big, soft and chewy bakery-style chocolate chip pumpkin cookie. They are perfectly spiced and will fill your home with the most amazing smell as they bake! You can half this recipe, but I don’t recommend it. I am telling you, they don’t last long…at least not in my house. I usually have to sneak some into the freezer before they disappear! I hope you enjoy them as much as we do! **And a little tip–make them big! I have tried to make them smaller but they really are not as good. You need the bigger size to get the right texture!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 2 eggs
- 2 cups pumpkin ( approx. –I use a 15oz can pumpkin puree)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 5 cups cake flour (all purpose works too!)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoon baking soda
- 2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Place butter and sugar in the bowl of your stand mixer (or use a bowl and hand mixer) beat on medium speed for about 2 minutes or until smooth.
- Next add eggs, pumpkin, vanilla and spices.
- Beat on medium until combined.
- Next add the rest of the ingredients to the bowl and mix just until flour disappears and all ingredients are combined.
- Do not overmix.
- Using a large cookie (ece cream or muffin) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
- Bake at 350 degrees for about 11-13 minutes (depending on your oven). Let cool completely on baking sheet before transferring to plate.
**I have tried to make them smaller but they are not as good–they need to bigger than your average cookie to achieve the perfect texture1
Recipe Source: Cutlers Cookies (a Utah bakery–my friend gave me this recipe years ago–I am not sure it is authentic or not–but it is good!!)
Yeah! I am so glad you liked them Stephanie!
Yeah! I am so glad you liked them Stephanie!
I made these for a party and they were fantastic! Thank you!
I made these for a party and they were fantastic! Thank you!
Lucky girl! I have never been to Cutlers–but my friends tell me I would LOVE their cookies!! Someday I will have to go:)
Lucky girl! I have never been to Cutlers–but my friends tell me I would LOVE their cookies!! Someday I will have to go:)
Oh you know I am going to have to make these now Mel. I love, love pumpkin! I was just at Cutler’s cookies this weekend. We had a wedding reception in Bountiful, so of course we had to stop there. Thanks for the recipe!
Oh you know I am going to have to make these now Mel. I love, love pumpkin! I was just at Cutler’s cookies this weekend. We had a wedding reception in Bountiful, so of course we had to stop there. Thanks for the recipe!