Chocolate chip cookies are a staple at Tuck & Tate. Our dad is the baker in the family, and for many years we all anxiously await the arrival of his famous Pumpkin Chocolate Chip Cookies. We would love these cookies year round, but find that waiting until fall makes them taste that much better. This recipe feeds a crowd and makes a boat load of cookies- it’s a great recipe for fall sporting events, weekday school lunches, and a great treat to bring to friends! These cookies certainly stand up on their own, but if you’re feeling especially festive, are best paired with a crisp cider or pumpkin beer.
Pumpkin Chocolate Chip Cookies
Makes: 36 cookies
- 1 stick butter
- ¾ cup brown sugar
- ¾ cup white sugar
- ½ cup canola oil
- 1 tsp vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- 1 ½ cups semi sweet chocolate chips
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pumpkin pie spice
- Preheat the oven to 375 degrees and line two cookie sheets with silpat
- Mix dry ingredients (flour, baking soda, salt, and pumpkin pie spice) in a medium bowl. Set aside.
- In a stand mixer, beat together butter, brown sugar, white sugar, vanilla, and oil until well combined. Scrape down the side of the bowl as necessary so that the ingredients are creamy and fully combined. Add the eggs one at a time, mixing in between, until fully combined.
- Add the bowl of dry ingredients ⅓ at a time to the wet and mix until just combined, do not over mix! Scrape the bowl with a spatula as necessary as you add the dry ingredients if the batter is not combining well.
- Add the pumpkin puree and chocolate chips to the batter. Stir until just combined. The batter will be very light and fluffy, similar to a cake batter as compared to a dense cookie batter.
- Scoop the batter with a 1 ½ tbs scoop and put onto the cookie sheet at least 2 inches apart.
- Bake the cookies for 9-11 minutes, or until the center is just cooked through.
- Cool completely before serving (if you can resist the temptation!).