Pumpkin Chocolate Chip Cookies!


This seems like the recipe of the pumpkin season! I’ve seen multiple people make these on their own – I’ve made it twice already! These are uber moist, soft, chocolate chip cookies with a spice. It’s fancy but easy at the same time. I plan to make these several times again this season, so they may be coming to your door in SF! I recently moved to SF and cannot wait to start my new job in the FiDi. Can’t believe I’m using that word. Always went through the area when I was younger to get to Chinatown or other parts of the city and have always looked up towards the sky inside the district. Can’t believe I actually will be working there, and in the building that houses the Montgomery Bart station. Should be a super fun time, and I get to have a kitchen again! Super excited (also dreading it) that I will be cooking daily again!

Ingredients (~10 large cookies)

Recipe from Sally’s Baking Addiction

1/2 cup unsalted butter, melted

1/4 cup light brown sugar

1/2 cup granulated sugar

1 tsp vanilla

6 tbsp pumpkin puree (I used Trader Joe’s organic canned pumpkin)

1 1/2 cups all purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp cinnamon (if you don’t have all the spices below, you can just use cinnamon, or just buy pumpkin pie spice which has everything in it)

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/2 cup semi-sweet chocolate chips

Preheat oven to 350 deg. 

1. In a large bowl, mix the butter, brown sugar, granulated sugar, and pumpkin until combined. Add the vanilla and mix.



2. In a separate bowl, mix together flour, salt, baking powder, baking soda, and spices.


3. Mix the wet ingredients into the dry ingredients by hand using a spatula. Mix in the chocolate chips. The dough will be very soft!


4. Place in the fridge for 30 min.

5. Make round balls of 1.5-2 tbsp. Press down the dough into a flat disk.


6. Bake in 350 deg. oven for 10-11 minutes. The cookies will look very soft, but the edges and towards the center of the cookie should be wrinkly.


7. Let cool on pan until completely cool.

8. Nom!


Pumpkin quinoa muffins to come soon!


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