I am aware I just posted a recipe for pumpkin chocolate chip harvest bread last week, but I had to sneak in this pumpkin chocolate chip cookie recipe, too! I only have two more weeks until Halloween, so I am completely taking advantage. You are thinking it’s the same thing just lumped into balls instead of a loaf, but it is NOT the same! I’ve been testing out different ingredients and I have finally found the magic combination. There is one particular secret ingredient to these devilishly fluffy cookies. You want to know what it is? Okay, fine, I guess I will spill the chips…
Sour cream! Newsflash! Sour cream is always the secret ingredient to making something fantastically delicious. That, or buttermilk. It’s all about the acidity, and your baked goods will thank you for taking them from basic to incredible. (This ain’t no PSL, guys.) People will be oohing and ahhing and demanding to know, “What’s in this?!” (I feel like there is an underlying philosophical message here, but I’m not going to expound on the subject because we have pumpkin chocolate chip cookies to make. Just look for it in my book, Food Psychology: What Your Food Says About You.)
Hey guys, what’s a pumpkin’s favorite movie? Pulp Fiction! Ha.
Anyway, you should save this pumpkin chocolate chip cookie recipe to your fall baking Pinterest board. Also, I apologize in advance if you get a little plumpkin from eating these, because it is impossible to eat just one. (We can be running partners if you want.) Grab the recipe below and enjoy!
The Best Pumpkin Chocolate Chip Cookie Recipe
Prep time: 15 minutes
Bake time: 10-12 minutes
Yields: 2 dozen cookies
1 cup canned pumpkin
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chocolate chips
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Mix together the pumpkin, sugar, butter, sour cream, egg and vanilla extract in the bowl of a stand mixer on medium speed for about 1 minute. Add the baking soda, baking powder, cinnamon, cloves, nutmeg, and salt to one cup of flour. Add it into the wet mixture, thoroughly mix, then add in the remaining cup of flour. Pour in the chocolate chips until everything is well mixed.
3. Use a cookie scoop or spoon to drop a small mound of dough (about the size of a golf ball) on the cookie sheet. Bake for 10-12 minutes on 375°F. Allow to cool for 5 minutes, then serve warm.