This post is sponsored by Dixie Crystals. All opinions are my own.
Pumpkin chocolate chip cookies are a fun fall twist on a classic chocolate chip cookie. These cookies are soft and delicious, not to mention easy to make.
Soft, pumpkin infused, chocolate chip cookies are a great treat for the fall and winter. These cookies have a cake-like texture and are filled with chocolate chips.
These cookies are perfect for the holidays and to bring to cookie exchanges. It’s hard to resist that pumpkin spice flavor!
Find the complete recipe at Dixie Crystals. Get the full list of ingredients and directions at Dixie Crystals Pumpkin Chocolate Chip Cookies.
Butter – Unsalted, sweet cream butter. Slightly softened.
Sugar – Granulated sugar
Brown sugar – Light brown sugar
Egg – 1 large egg
Pumpkin puree – Make sure to use the pure pumpkin, not pumpkin pie filling.
Vanilla extract – You can also use pure vanilla.
Flour – All-purpose flour
Baking powder, baking soda – This recipe requires both.
Pumpkin pie spice – You can use prepackaged or homemade pumpkin pie spice. You can substitute with cinnamon if you don’t have pumpkin pie spice.
Chocolate chips – You can use semi-sweet, milk chocolate chips, or even mini chocolate chips.
How to make pumpkin chocolate chip cookies
Get the full recipe at Dixie Crystals.
Step one: Whisk together dry ingredients, flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step two: Using a mixer, cream together butter, sugar, and brown sugar. Beat for about 5 minutes until fluffy.
Step three: Mix in pumpkin, egg, and vanilla extract.
Step four: Add in dry ingredient. Stir in chocolate chips.
Step five: Refrigerate the dough for about 15 minutes. Line a baking sheet with parchment paper.
Step six: Drop dough on prepared baking sheet. Bake for about 10 minutes or until edges start to turn light brown.
Recipe tips and tricks
- Don’t melt the butter, make sure to soften at room temperature.
- Be sure to to over mix the dough. This can cause them not to rise when baking.
- Use parchment paper to line cookie sheets.
- If you like extra chocolate chips, remove the cookies from the oven about 1 minute before being done. Carefully push a few extra chocolate chips into the tops of the cookies and then finish baking.
- These cookies take about 10 minutes to cook. You will know they are done when the edges start to turn golden brown. They will set up and harden as they cool down.
How to store
Store: Once they have cooled, place the cookies in an airtight container. You can store them at room temperature for about 3 days.
Freeze: These cookies freeze well. Once they have cooled off, place them on a cookie sheet and freeze until they turn solid. Place them in a freezer safe bag or container and freeze for 3-4 months.
Find the full pumpkin chocolate chip cookies at Dixie Crystals.
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***Food Lovin’ Family is sponsored by Dixie Crystals. I have been compensated for this post. All opinions are my own.
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