Pumpkin Chocolate Chip Cookies

Cuisine: American
Course: Desserts, Kid Friendly
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Prep Time 15 minutes
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Total Time 25 minutes
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60 Cookies


  • 1 Cup Prairie Farms Unsalted Butter, softened
  • 1 Cup granulated sugar
  • 1 Cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 Can (15 oz) Pumpkin Puree
  • 3 Cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp Ground Cloves
  • 2 Cups Semi-Sweet Chocolate Chips


  • Preheat oven to 350°F and prepare baking sheets with nonstick cooking spray.
  • In a large bowl, beat the butter until smooth. Beat in sugars a little at a time until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.
  • In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter. Stir in chocolate chips.
  • Scoop the cookie dough, about 1 tablespoon each, onto prepared baking sheets. Bake for 10-13 minutes, until cookies are just baked through. Remove and cool on a wire rack. Cookies can be stored in an air tight container up to 1 week.

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