A few weeks ago I posted a recipe for Cinnamon Caramel Chip Cookies and mentioned that it's nice to have a dessert recipe for Fall that's not all out pumpkin. Well, this week's recipe... is all out pumpkin. What can I say, sometimes it just sounds good!
Whenever I think of pumpkin cookies, I think about the Whitaker family in my home town since I didn't even know that type of cookie existed until they made a batch of them! Yeah, my family is more into chocolate chip... well, at least my dad is.
Once I was married though and Fall came around, I remembered those cookies. Now, it's basically a Fall tradition in our house to make pumpkin cookies the first week the leaves start to change and it gets colder outside. It just doesn't feel like it's officially the Fall season until we've made pumpkin cookies in our house!
To make these cookies, start by creaming together 1/2 cup butter with 1/2 cup granulated sugar and 1/2 cup brown sugar. Next, add 1 cup of pumpkin puree, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, and 1 egg.
Then, mix in 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 cups of flour ( I was almost out of all purpose flour, so the cookies in the pictures were mostly made with whole wheat flour. Which means they're "healthy" Lol.).
Once that's combined, stir in about 1/2 to 3/4 cup of chocolate chips (I usually just eyeball it).
I know some people prefer to leave out the chocolate chips and add cream cheese frosting to the top of the cookies, but lately I've been in a chocolate mood (Thank you kids' Halloween haul! Haha! And thanks kids for sharing!), so, chocolate it is! Plus, I love the bits of chocolate you taste throughout the cookie! Pumpkin and chocolate is a surprisingly good combination when done right.
The last step is to drop the cookie dough by spoonfuls onto a greased baking sheet and bake them at 350 degrees Fahrenheit for 10-12 minutes.
Once they've cooled on the pan for a few minutes, move them to a cooling rack and they're done. And just as a heads up, I usually use the larger can of pumpkin puree which ends up having enough for three batches of these cookies. Not that that's a problem. Lol.
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