Happy Fall Y’all!
For those of you who have been holding off on pumpkin spice because it wasn’t “officially fall” can finally divulge in the greatness of it all! I, myself have been participating in pumpkin spice goodness since early September. Sorry, not sorry.
There’s only one way to head into the first fall weekend and that’s a cannonball into anything and everything pumpkin! It was a no brainer that I would spend Sunday afternoon making my Mom’s pumpkin chocolate chip cookies after a day of apple picking.
Mom’s Pumpkin Chocolate Chip Cookies
Let me warn you: I am NOT a baker. So the fact that I can make these cookies without burning them or making them taste awful just shows how easy they are to make! Grab your pumpkin and get ready to make your new favorite fall treat. The recipe for pumpkin chocolate chip cookies makes about 5-6 dozen cookies. I didn’t really think of this until I had made the dough. Let’s just say – we’re going to turn into a few pumpkins over here!
- 1 1/2 cups butter
- 1 1/2 cups sugar
- 1 egg
- 1 cup pumpkin
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups chocolate chips
- Cream together butter and sugar until light and fluffy.
- Beat in egg, pumpkin and vanilla.
- Mix and sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Add to creamed mixture.
- Mix well.
- Add chips and mix. (I prefer semi-sweet minis!)
- Drop by teaspoonful onto well greased cookie sheets.
- Bake at 350* for 15 minutes or until lightly browned.
- Remove from cookie sheets while still warm.
- Cool on racks.
PIN IT: Mom’s Pumpkin Chocolate Chip Cookies
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Did you try Mom’s Pumpkin Chocolate Chip Cookies?
Leave a comment if you tried this recipe and share any of your other favorite fall recipes too!