Pumpkin Milk Chocolate Chip Cookies Recipe pumpkin and milk chocolate are one of my favorite combinations of all time and a necessity in my autumn baking! If you are like me. . . you crave a homemade chocolate chip cookie as soon as the first signs of fall appear. It won’t be long until the leaves start changing and nights get cooler and then we’ve got you covered with the BEST chocolate chip pumpkin cookie recipe you’ve ever tasted! Some recipes just come with bragging rights. . this one will make you famous with all your family and friends!
Pumpkin Milk Chocolate Chip Cookies Recipe
I am pretty sure the smells of pumpkin wafting from the kitchen has got to be as close to heaven as we can get! Then, throw in some milk chocolate chips and holy-moly these Pumpkin Milk Chocolate Cookies are truly divine. I look forward to autumn all year purely out of my love of everything pumpkin… prepare yourselves for all kinds of pumpkin delights to be showing up around here! I think you’ll love all my pumpkin creations as much as have 🙂
Ingredients for our Pumpkin Milk Chocolate Chip Cookies Recipe
- 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 kinds gives the benefits of both! 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 used as a rub for steaks.
- All–purpose flour- is a general use white flour. It is not a whole flour, and only the starchy endosperm is used, without the germ and bran portion of the kernel. It is a blend of hard and soft flours or hard flours with a protein content (gluten) of about 9 to 12 percent.
- Leaveners- We are using both baking powder and baking soda (as mentioned above eggs and incorporating air are also leaveners) in our Pumpkin Milk 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.
- 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 fun but time consuming) then just be sure the consistency is similar to that of canned pumpkin puree.
- Autumn Spices- Cinnamon, Ginger, Nutmeg, Cloves, Vanilla, AND Milk Chocolate Chips because these are what make them smell and taste AMAZING!!
Fall in love with our Pumpkin Milk Chocolate Chip Cookies Recipe & some of these too!
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Chocolate Chip Ice Cream Sandwich
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Spice Bars
- Pumpkin Cream Cheese Dip
- Pumpkin Ice Cream
- Pumpkin White Chocolate Pistachio Cookies
- 1 cup butter, room temperature
- 1 egg, room temperature
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1 cup pumpkin puree
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoons sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Coat cookie 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 until smooth.
- Meanwhile, combine flour, spices, baking soda, baking powder, and sea salt.
- Add dry to wet all at once, mix until 80% incorporated.
- Add milk chocolate chips; mix to combine.
- Drop by tablespoonfuls onto prepared cooking sheet.
- Bake 9 minutes and rest 1 minute on sheet, remove to cooling racks to complete cooling.
Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 135mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
We hope you’ll bake up a batch of Pumpkin Milk Chocolate Chip Cookies Recipe for your family this week!
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Ruthie & Madeliene