I could not be more excited about the first day of autumn! And to celebrate this, I thought I would share probably my favorite fall recipe with you. These pumpkin spice chocolate chip cookies are delicious! They have a spicy fall warmth to them, as well as sweetness from the chocolate chips. They are fluffy and moist. They taste amazing paired with a hot cup of coffee!
A few years back, a friend gave me a large neck pumpkin from her garden. I found a recipe for canning pumpkin in our pressure canner booklet, and I wanted to give it a try. A neck pumpkin fills a lot of jars! I usually use some pumpkin, but never as much as I now had in the basement! I had to find other uses.
When I was student teaching, one of the teachers made pumpkin cookies and brought them in to share with the rest of us. They were some of the most amazing cookies I had ever eaten! So, I decided to try to find a recipe to replicate them.
After some research, along with trial and error, I arrived at a recipe that I am happy with!
I began by whisking together the dry ingredients: flour, baking powder and soda, cinnamon, allspice, ground cloves, and salt. (The exact measurements are in the recipe at the end of this post.)
I then beat the sugars and butter until creamy. I mixed in the pumpkin afterwards.
The neat thing about using home canned pumpkin is that even though you need to can it in chunks, they are so soft that they mash right up when put in the mixer! The first time I made these, I thought I would need to puree the pumpkin first, but that is definitely not the case! All that I do is pour the contents of the jar into a fine mesh strainer, drain the excess water, and dump the pumpkin chunks into the bowl.
I beat in the vanilla and egg, then began adding the dry ingredients slowly. Adding the dry ingredients in about thirds seemed to work well.
At the end, if the batter is too thin, you can add 1/8 to ¼ cup flour to thicken up the batter a bit. I prefer my batter not to be runny, so I almost always add a little extra flour at the end of my cookie batter mixing.
Last comes probably the best part…chocolate chips! I know most recipes say that you should stir in the chocolate chips, but I just dumped in what I needed and mixed it with the mixer. It worked for me!
Drop the cookies by tablespoon, or using a cookie scoop, onto a baking sheet lined with a silicone mat (like the one you can find here). Bake for about 9-11 minutes at 350 degrees Fahrenheit. I usually set the oven timer for 9 minutes, then check the cookies, and leave them in for a minute or two longer if needed.
Once the cookies come out of the oven, let them cool on the cookie sheet for about 5 minutes, then remove them and transfer them to a cooling rack.
These have quickly become some of my favorite cookies! In fact, I have made them for quite a few picnics and trips lately! And even though it currently feels nothing like fall, it is going to begin cooling down and eventually and I will be so thankful for this recipe!
What are some of your favorite pumpkin spice goodies? I would love to hear about them! Feel free to comment or post a picture on Instagram (@herruralhighness) or Twitter (@RuralHighness)! Enjoy!
Pumpkin Spice Chocolate Chip Cookies
2 cups flour
2 tsp baking powder
¾ tsp baking soda
2 tsp cinnamon
¾ tsp allspice
1/8 tsp ground cloves
½ tsp salt
½ cup sugar
½ cup brown sugar
½ cup (1 stick) butter, melted – I made a huge mess!
1 cup pumpkin
1 tsp vanilla extract
2 cups chocolate chips
Add 1/8 to ¼ cup flour at end to thicken batter
Whisk together dry ingredients. Set aside. Mix melted butter and sugars. Mix in pumpkin. Mix in egg and vanilla. Gradually mix in dry ingredients. Mix in chocolate chips.
Drop by tablespoons onto silicone baking mat on a cookie sheet. Bake at 350 degrees Fahrenheit for 9-11 minutes. Let cool 5 minutes on pan. Remove and place on cooling racks.
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