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Cardamom Pumpkin Chocolate Chip Cookies Recipe

Cardamom Pumpkin Chocolate Chip Cookies Recipe are a lovely spin on an autumn favorite! It’s that time of year when we’re all falling in-love with pumpkin, caramel, and our sweater shelf again! We LOVE autumn. Our Cardamom Pumpkin Chocolate Chip Cookies Recipe is going to surprise and be so delightful to you! Pumpkin, milk chocolate chips, and all those favorite autumn baking spices, plus cardamon! The cardamom adds a unique and flavorful “pop” into the mix and we are positive that you’ll adore it. 🙂 

Cardamom Pumpkin Chocolate Chip Cookies Recipe are lovely spin on an autumn favorite! by cookingwithruthie.com

We’re not gonna lie… Cardamom Pumpkin Chocolate Chip Cookies are in our top 10 favorite cookies! 

I’ve hardly met a person that doesn’t love a good pumpkin cookie now and again. In fact, I have seen them available in grocery store bakeries pretty much year round now. I’m old school I guess, as I still consider pumpkin cookies a seasonal delight– baking with pumpkin is just a fall-kind-of-thing in my kitchen! I will admit, that keeping a couple of cans of pumpkin on my pantry shelves is a staple, just incase I need them anytime of the year.

AND what is Cardamom? Cardamom has a complex flavor. It’s citrusy, minty, spicy, and herbal all at the same time. Cardamom is highly fragrant, too! We love these cookies and we are sure that our Cardamom Pumpkin Chocolate Chip Cookies will become one your autumn baking favorites, too! 🙂

We hope you’ll also enjoy these other pumpkin fall favorites:

Cardamom Pumpkin Chocolate Chip Cookies Recipe are lovely spin on an autumn favorite! by cookingwithruthie.com

Cardamom Pumpkin Chocolate Chip Cookies Recipe Ingredients

Butter- I can’t emphasize enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking, I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds… but, BE CAREFUL not to melt it… AT ALL! It’s better for the butter to be a little stiff then even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.

Eggs-  I place my eggs in a small bowl of very warm water, while I’m gathering all the other ingredients and prepping to bake. Then, when I’m ready to add them into the batter, they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes. Then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener, which brings the loft (height) into your baked goods. 

Sugar- We are using both white (granulated) and brown sugars. You maybe wondering why do we need two kinds? White sugar dissolves faster causing the dough to soften and spread. Brown sugar adds moisture and makes it chewier than white sugar alone. So combining both sugars, gives us all of those benefits! Brown sugars are white granulated sugar that has had cane molasses added to it. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious when used as a rub for steaks.

Pastry Flour- What is pastry flour? Pastry flour is a low-protein flour that’s designed to produce lighter, more tender pastries and baked goods than all-purpose flour. All-purpose flour typically has a protein content around 11 percent. In contrast, cake flour’s protein content is around 7-8 percent. It makes a difference in these cookies and I recommend it 100%. With that being said, will the cookies be THAT much different if you use all-purpose flour? Yes and yes, they will still turn out okay with AP flour just not AS good as if pastry flour is used.  

Pumpkin Puree- I use canned pumpkin puree purchased at the grocery store, any variety will work just great. If you feel adventurous and want to make your own pumpkin puree (which is fun and time consuming) then just be sure the consistency is similar to that of canned pumpkin puree. 

Leaveners- We are using both baking powder and baking soda (as mentioned above eggs and incorporating air are also leaveners) in our Cardamom Pumpkin Chocolate Chip Cookies Recipe. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. It is preferred to use both, because too much baking powder causes the batter to be bitter tasting and produces a tough crumb. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter, produced through creaming of ingredients.

Autumn Spices- Cinnamon, Ginger, Nutmeg, Cloves, AND we are adding in some Cardamom! Why cardamom? Cardamom adds a unique flavor because it’s complex… it’s citrusy, minty, spicy, and herbal all at the same time. Cardamom is highly fragrant, too! 

How to make our Cardamom Pumpkin Chocolate Chip Cookies Recipe

  • Preheat oven 350 degrees F.
  • Coat baking sheet with cooking spray; set aside.
  • Using a mixer cream butter until smooth, add brown sugar and granulated sugar; cream 4 minutes until light and fluffy.
  • Add vanilla, egg, and pumpkin; mix 3 minutes or until smooth.
  • Meanwhile in a separate mixing bowl, combine flour, spices, baking soda, baking powder, and sea salt; whisk to combine.
  • Add dry ingredients to wet, all at one time, mix until 80% incorporated.
  • Add milk chocolate chunks; stir by hand to incorporate.
  • Using large cookie scoop onto prepared baking sheet.
  • Bake 10-12 minutes.
  • Remove to cooling racks cool completely.
  • Enjoy your Cardamom Pumpkin Chocolate Chip Cookies Recipe with a tall glass of milk! 🙂

Cardamom Pumpkin Chocolate Chip Cookies Recipe are lovely spin on an autumn favorite! by cookingwithruthie.com

A few helpful tips for baking at higher elevations: 

  • If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 
  • Adjustments are needed for 5000+ feet and above:
  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
  • Check if it is done a little early.
  • This takes some trial and error to get it right for you.

Learn more HERE

 

Yield: 32

Cardamom Pumpkin Chocolate Chip Cookies Recipe

Cardamom Pumpkin Chocolate Chip Cookies Recipe are lovely spin on an autumn favorite! by cookingwithruthie.com

Cardamom Pumpkin Chocolate Chip Cookies Recipe are a lovely spin on an autumn favorite!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, room temperature
  • 2 cups pumpkin puree
  • 1 teaspoon vanilla
  • 3 1/3 cups pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups milk chocolate chunks

Instructions

  1. Preheat oven 350 degrees F.
  2. Coat baking sheet with cooking spray; set aside.
  3. Using a mixer cream butter until smooth, add brown sugar and granulated sugar; cream 4 minutes until light and fluffy.
  4. Add vanilla, egg, and pumpkin; mix 3 minutes or until smooth.
  5. Meanwhile in a separate mixing bowl, combine flour, spices, baking soda, baking powder, and sea salt; whisk to combine.
  6. Add dry ingredients to wet, all at one time, mix until 80% incorporated.
  7. Add milk chocolate chunks; stir by hand to incorporate.
  8. Using large cookie scoop onto prepared baking sheet.
  9. Bake 10-12 minutes.
  10. Remove to cooling racks cool completely.
  11. Enjoy your Cardamom Pumpkin Chocolate Chip Cookies Recipe with a tall glass of milk.

Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 189mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 4g

Enjoy autumn and our Cardamom Pumpkin Chocolate Chip Cookies this week!  

We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Love Always,

Ruthie & Madeliene 

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