This recipe was a mistake. I never should have attempted to make these cookies because now all I ever want to do is bake them and eat them. And repeat. Over and over again until you rescue me by coming and forcefully rolling me out of my kitchen.
Bake them at your own risk for this year’s Halloween party. Because they’ll vanish so quickly, they’re sort of a trick and a treat all wrapped up in one.
Pumpkin Chocolate Chip Cookies
Yield: 5 dozen cookies
Time: minutes prep; 12 minutes baking per batch
1 cup butter, softened to room temperature
¾ cup sugar
¾ cup brown sugar
2 eggs, beaten
2 tsp. vanilla extract
1 cup canned pumpkin puree
3 cups flour
1½ tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
¾ tsp. ground ginger
2½ cups chocolate chips
1. Preheat the oven to 375°F. Grease two cookie sheets and set aside.
2. Place the sugar, brown sugar, and butter into a large mixing bowl. Using a pastry blender, cut the butter into both sugars. Mix in the eggs and vanilla extract. Fold in the pumpkin.
3. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Beat the dry ingredients into the wet ingredients and mix until combined. Stir in the chocolate chips.
4. Drop heaping teaspoons of batter onto the prepared cookie sheets. Bake for 9-12 minutes, until golden brown. Remove from the oven, allow to cool for 1 minute, then transfer to a wire rack and allow to fully cool. Be sure to sample one while they’re warm!