As stated in the VIDEO, I have never been a fan of pumpkin flavored anything. Miss me with that ish, as the kids say.
But a few weeks ago I realized that I didn’t have one single pumpkin recipe in the lineup all year and a lot of my friends have a deep love of that obnoxious orange gourd. So I found some recipes that I would be willing to try. I was optimistic about the outcome.

It turns out, these cookies are a delight! The spices taste like fall and the texture is like a muffin top! They are soft and delicious and oh-so easy to make! Honestly, the only downside was the actual baking process. The cookie sheet has to be on the center rack of the oven and they bake for 18 minutes. I have a small oven and can only fit a half sheet tray in there, so you do the math at how long it took to get FIVE dozen cookies through the kitchen.

Still, it was sooo worth it. Even the picky, pumpkin hating kid fell in love with these cookies. He has asked me to make them again when we run out. I can that a huge win!

A FEW THINGS TO NOTE: I skipped the orange zest and walnuts. I also went half/half with the chocolate chips, using a semi sweet and milk chocolate blend. I feel that worked really well! I used dark brown sugar because that is the bag that was open. (I also didn’t measure the vanilla, but I rarely measure the vanilla.)

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Ingredients

• 2 1/4 cups (270g) all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon table salt

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon ginger

• 16 tablespoons (227g) unsalted butter, softened

• 1/2 cup (106g) light brown sugar or dark brown sugar, packed

• 1/2 cup (99g) granulated sugar

• 2 scant cups (425g) or one 15-ounce can pumpkin purée

• 2 large eggs

• 1 teaspoon vanilla

• zest of 1 orange, optional

• 2 cups (340g) semi-sweet chocolate chips

• 1 cup (113g) walnuts, chopped

• Optional Glaze

• 1 1/2 cups (170g) confectioners’ sugar

• 2 1/2 tablespoons (35g) milk

• 1/2 teaspoon vanilla

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Directions

• To make the pumpkin chocolate chip cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
• Whisk together the flour, baking powder, soda, salt, and spices in a medium bowl.
• In a separate bowl, beat together the butter and sugars. Scrape down the sides of the bowl, and beat briefly, just until smooth.
• Add the pumpkin, eggs, vanilla, and orange zest, beating to blend.
• Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts.
• Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4″ balls. Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them to racks.
• If desired, press two chocolate chips into each warm cookie to make eyes for the pumpkin.
• To make the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the pumpkin chocolate chip cookies in the glaze; or drizzle the glaze over the cookies.
• Place the pumpkin chocolate chip cookies back on the rack for the glaze to set. Wrap loosely, and store for several days at room temperature; freeze for longer storage.