Easy Pumpkin Chocolate Chip Cookies recipe. Made with corn syrup, these cookies are soft and chewy. They make a great nut free snack idea.
Are these pumpkin cookies, or pumpkin muffin tops?
When I realized that I don’t have a recipe for Pumpkin Chocolate Chip Cookies on my blog yet, I knew this had to change. So here are some SOFT and FLUFFY pumpkin cookies that remind me why I love fall so much.
Plus they are so easy to make. All you need is:
- butter
- brown sugar
- corn syrup
- vanilla extract
- pumpkin puree
- flour
- baking powder
- baking soda
- cinnamon
- pumpkin spice
- chocolate chips
That’s it! All the pantry essentials.
John keeps telling me that he is not a pumpkin fan, and asks me to stop buying pumpkin puree.
And yet, every time I make a pumpkin recipe, he will devour it within seconds of it coming out of the oven. Typically, the batches don’t last more than 24 hours.
But then the next day, he’s right back to telling me he doesn’t like pumpkin.
Usually when I am craving pumpkin cookies, I will make my Pumpkin Cranberry White Chocolate Cookies. But that recipe makes a LOT of cookies, and I wanted to continue baking this week.
This recipe makes enough cookies to satisfy your pumpkin cravings, and maybe give you some leftover to share. Almost a cross between a cookie and a muffin, I can’t get enough of these fluffy pumpkin cookies!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter, melted
- 1/4 cup brown sugar
- 1/3 cup corn syrup
- 1 tsp vanilla extrct
- 1/3 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1/2 cup chocolate chips
Instructions
- In a medium bowl, mix together the butter, sugar and corn syrup. Add in the vanilla and pumpkin, and mux until smooth.
- In a seperate bowl, mix together the flour, baking powder, baking soda, cinnamon and pumpkin spice. Slowly mix in the dry ingredients into the wet ingredients, mixing until fully incorporated. Fold in the chocolate chips.
- Cover and refrigerate for at least 3 hours.
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Bake in the preheated oven for 10-15 minutes, or until the edges have hardened slightly. Allow to cool completely on the baking sheets.
I can tell that these are going to be my new favorite cookie, because pumpkin is what it’s all about in the fall! Can’t wait to eat a bunch of these!
Yes so good!! Thanks Jenn 🙂
I have to make these every Fall!!
You do!!
I just love this idea! Pumpkin and chocolate make for sure a great flavor combo!
The best combo 🙂
This is the season for pumpkin, and the cookies are the perfect way to use them. Love all the spices, and they are special enough to serve for Thanksgiving.
The best way to use it! Thanks Anita!