Pumpkin Chocolate Chip Cookies

These cookies are my son’s favorite. October arrives, pumpkin gets on his mind, and he’s begging me to make them. 

I’m not against eating pumpkin at any time of the year, but these cookies really give all of the Autumn feels. 

Pumpkin Chocolate Chip Cookies 

• 1 cup flour (or 1:1 gluten-free flour)
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) salted butter (at room temperature) 
• 1/2 cup cane sugar 
• 1 cup canned pumpkin purée 
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup semisweet chocolate chips 

1) Preheat oven to 375 and line two large baking sheets with parchment paper. 

2) Combine dry ingredients (flour, cinnamon, baking powder, and baking soda) in a medium mixing bowl, using a whisk to sift the ingredients together and get some air into the flour. 

3) In a large mixing bowl, use an electric beater or mixer to whip the softened butter and sugar, until it’s fluffy. 

4) Add the pumpkin, egg, and vanilla, mixing until well-combined and fluffier. 

5) Add chips last. 

6) Use a spoon to make equally-sized drop cookies. 

You don’t need to worry about spacing the dough too far apart, because these cookies don’t spread and bake in the shape you drop them. So try to make pretty-ish blobs. 

7) Bake for 10-12 minutes, until the tops are slightly firm to the touch. They don’t really brown… because they’re orange! 

Because of the pumpkin, I feel zero guilt eating these cookies. My son and I have eaten them for breakfast for several Autumns now.