Pumpkin Chocolate Chip Cookies

Does cooking the turkey, stuffing, and all the trimmings make you dread the thought of making even more for dessert? Pumpkin pie is a must, but let another one of your guests worry about that perfection… after all you can’t spoil the pumpkin pie…that pie crust needs to be perfectly flakey and tenderly firm. So make these quick, and easy cookies, and take the stress away from pumpkin.

Pumpkin Chocolate Chip Cookies

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup (250g) dark chocolate, chopped


Heat the oven to 350F/180C. Grease cookie sheets.

Beat the butter, white and brown sugars until smooth and fluffy. Beat in the egg, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chunks. 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. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and allow to cool.

Watch for my pumpkin pie finale on Saturday!

Look the part when showing up with pumpkin chocolate chip cookies:

Pic courtesy HarpersBazaar.com




Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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