Soft, chewy chocolate chip cookies put on their fall flavors with the addition of cinnamon and the iconic pumpkin.
By Heather Kinnaird
What better way to welcome the fall season than with cookies. These soft baked pumpkin cookies are based on my kids favorite soft batch chocolate chip cookies. The pumpkin flavor is there, without being in your face, and with just a hint of cinnamon, these are my idea of what a fall cookie should be.
Chewy Chocolate Chip and Pumpkin Cookies
Description
Soft, chewy chocolate chip cookies put on their fall flavors with the addition of cinnamon and the iconic pumpkin.
Ingredients
Units
Scale
- 3 cups flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 box of vanilla pudding mix
- 1 cup of butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup of pumpkin, not pumpkin pie filling
- 2 cups of chocolate chips – I used mini chips
Instructions
- heat oven to 325F degrees
- line baking sheets with parchment paper or silpat baking mats
- sift together the flour, baking soda, cornstarch, cinnamon, salt, and pudding mix
- cream the butter with the sugars until light
- add eggs, stopping to scrape down the sides of the bowl after each one
- add vanilla, and pumpkin
- slowly add the flour, and fold in chocolate chips
- scoop into rounded tablespoons on lined baking sheets
- bake at 325 degrees for 15 minutes
- cool on baking sheets 5 minutes, and then transfer to a cooling rack
- Category: Baking, Dessert, Cookie
so sorry, I used the instant pudding for the cookies
I wonder the pudding mix is it instant or cook type pudding. Was not noted in the instructions. Thanks