The Best Pumpkin Chocolate Chip Cookie Recipe

If you are looking for the very best pumpkin cookies then these Pumpkin Chocolate Chip Cookies are for you!

Pumpkin season is upon us and EVERYWHERE you look, you will find pumpkin recipes. Pumpkin pie, pumpkin cake, pumpkin muffins blah blah blah. Now, I am not a big fan of pumpkin, HOWEVER, these pumpkin chocolate chip cookies are AAAAAMAZING!!!!

They are soft, chewy packed with chocolate chips and filled with fall flavors such as pumpkin extract, pumpkin puree (of course) and cinnamon.

If you are a fan of soft and chewy cookies, I recommend baking these very best DEEELICIOUS cookies.

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What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes includes, condensed milk- NOT LACTOSE FREE

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

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Why You Will Love This Recipe:

• Taste: These pumpkin chocolate chip cookies are packed with fall flavors, including cinna and pumpkin spice extract.
• Texture: If you are a fan of soft and chewy cookies then this cookie recipe is the perfect recipe for you.
• One Bowl Recipe: These pumpkin chocolate chip cookies can be made using only one bowl.
• Lactose Free: This cookie recipe is made with lactose free butter.

Recipe At A Glance:

Eggs: You will need two eggs at room temperature.

Sugar: You will need one and a half cups of brown sugar.

Flour: You will need two cups of all purpose flour.

Baking Soda: You will need 1 tsp.

Cinnamon: You will need 1 tsp.

Salt: 1 tsp of salt.

Butter: You will need 3/4 cups of melted lactose-free butter.

Pumpkin Spice Extract: You will need 1 tbsp. I used LorAnn pumpkin extract that I purchased from Michael’s.

Pumpkin Puree: You will need 1/2 cup of pumpkin puree.

Chocolate Chips: You will need one cup of chocolate chips.

Equipment Needed:

Whisk: For mixing the dry ingredients.

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl: For the ingredients.

Small Bowl: For cracking your eggs.

Handheld Mixer: For mixing.

Ice cream scoop: For scooping the cookie batter.

Cookie Sheet: You will need two baking sheets for the cookies.

Parchment Paper: For the cookie sheet.

Cooling Rack: For cooling your cookies once they are baked.

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Step By Step Instructions:

Step One:

Preheat your oven to 325F

Gather all your ingredients, measure everything then set aside.

Place parchment paper down on two cookie sheets and set aside.

Step Two:

In a mixing bowl, add flour, baking soda, salt and brown sugar. Using a whisk, mix until there are no lumps or very little.

Step Three:

Next, in the same bowl add melted lactose free butter and mix.

Tip: Don’t worry about mixing the batter too much. You will give it a good mix with the handheld blender.

Step Four:

Add in pumpkin puree and mix.

Step Five:

In a separate small bowl, crack two eggs, mix then pour the eggs into the cookie bowl.

Step Six:

Here is where you will do most of the mixing/blending!

Using a hand blender, mix the pumpkin cookie batter until EVERYTHING is fully incorporated.

Step Seven:

Add one cup of chocolate chips to the batter and give it another mix using the hand mixer.

Step Seven:

Use an ice cream scoop to scoop out the pumpkin chocolate chip dough and place it on the baking sheet. Place both cookie sheets into the oven for a total of 10-15 minutes.

Place one cookie sheet on the top rack and the other on the bottom rack.

At the five minute mark, open the oven and take the top baking tray and place it on the bottom rack. Take the bottom rack cookie tray and place it to the top of the oven rack and close the oven.

Allow the cookies to bake for another five minutes before pulling them out from the oven to cool.

Step Eight:

Allow the cookies to bake on the cookie tray for another ten minutes before placing them on a cooling rack.

Serve and enjoy!

Tips And Variations:

• Feel free to use butter that is not lactose – free
• Allow the cookies to bake on the cookie tray after you pull them from the oven.
• Feel free to use chocolate chunks instead of chocolate chips.
• For more flavor, add one tsp of vanilla extract.

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More Delicious Recipes:

If you enjoyed my Pumpkin Chocolate Chip Cookie Recipe, have a look at my Chocolate Brownie recipe or my Pumpkin Carrot Bundt Cake

Thank you for reading my post today! If you enjoyed my post, show some love.

Comment below if you have any questions or if you’ve tried my Pumpkin Chocolate Chip Cookie Recipe

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

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