Fall Foods: Pumkin Chocolate Chip Cookies


By Jocelyn Gallardo & Joy Patterson

Welcome back to Fall Foods! Pumpkin chocolate chip cookies are an amazing treat for any occasion: eat them at a party, a picnic, or as late night snack! These gooey, chocolaty morsels can brighten up your day in one small bite!

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semi sweet
Nonstick cooking spray or parchment paper


  1. Heat the oven to 350 degrees F.
  2.  Spray cookie sheets with nonstick spray or line them with parchment paper.
    3. Using a mixer, beat the butter until smooth.
  3.  Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
  4. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
  5. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  6. Slowly beat the flour mixture into the batter in thirds.
  7. Stir in the chips.
  8. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
  9. Remove the cookie sheets from the oven and let them rest for 2 minutes.
  10. Take the cookies off with a spatula and cool them on wire racks.

    Enjoy, and keep your eye out for more fall foods to come!

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