Pumpkin chocolate chip cookies, the perfect treat to nibble with your coffee or make a batch to share. These crumbly sweet cookies are so good you’ll have everyone believing they’re from the bakery.
As autumn starts to settle in it seems like pumpkin everything starts popping up, everywhere you look. Pumpkin spice lattes, pumpkin pancakes, pumpkin candles…. pumpkins on porches and in pies! But really, what would fall be without the ever popular orange gourd?
Pumpkin Health Benefits
While pumpkins have earned a reputation as the trendy hashtag for September, they also carry quite a bit of health food credibility. Did you know that pumpkins are actually superfoods that serve up tons of health benefits. Pumpkin is low in calories and high in fiber. It’s rich in vitamin A and carotenoids which aid in eye sight, as well as beta carotene, an anti-oxidant that may help prevent cancer.
All the more reasons to consider adding pumpkin to your diet year round! But let’s get back to the recipe at hand, making a batch of yummy pumpkin cookies…..
Pumpkin Chocolate Chip Cookies Recipe
This recipe is a slightly modified version of the Nestle Tollhouse cookie recipe
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl with electric mixer on medium until well blended. Add pumpkin, egg and vanilla extract. Mix on low until combined. Stir in flour mixture. Batter will be soft. Fold in morsels. Drop by tablespoon onto ungreased baking sheets about 2 inches apart.
- BAKE for 10 to 12 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 36 cookies.
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