When my brothers and I were little my Grandma June would bake Pumpkin Cookies all the time. Pumpkin was pretty much a staple in her house so it didn't matter what time of year it was there was always pumpkin cookies. My grandmother also took care of my brothers and I when we were little to help my dad out. So we spent a lot of time at her house. A lot of memories of my Grandma consisted of always baking some kind of sweet treat for us.
My grandpa would walk me to preschool and kindergarten when I was little and my grandma would always be waiting after school to bake cookies with me. This is probably why baking cookies is more of a comfort to me than anything. It brings back memories of my grandma.
When I moved away from Utah I realized that it is literally a Utah thing to have pumpkin cookies on shelves all year long. People in Utah just love pumpkin everything. So if you ever move outside Utah you need this recipe incase a strong pumpkin cookie craving comes on because you will be sadly disappointed that its really only a seasonal thing everywhere else which is totally expected but still really unfortunate for the pumpkin spice addicts!
Grandma June's Pumpkin Chocolate Chip Cookies
- 3-3/4 cup flour
- 1 1/2 tsp salt
- 2 1/2 tsp cornstarch
- 2 tsp baking soda
- 1-1/2 cup unsalted, softened butter
- 1 cup granulated sugar
- 1-1/4 cup brown sugar
- 3 eggs
- 1 tbs vanilla extract
- 2 tsp pumpkin pie spice + 1/2 tsp ground clove
- 1/2 small can of Pumpkin (not pumpkin pie filling)
- 1 bag of Chocolate Chips (she used mini chips to not over power the pumpkin with chocolate)
FOLLOW DIRECTIONS AS WRITTEN OR COOKIES WILL NOT COME OUT CORRECTLY
- set oven to 350 degrees
- grease pans
- Mix together butter, sugar and vanilla
- Gradually add each egg making sure each one is mixed in thoroughly.
- Add flour by the 1/2 cup. Let each halve mix for 30 seconds on medium speed (4-5)
- Add pumpkin
- While pumpkin is mixing into batter sprinkle the pumpkin pie spice and clove.
- Add salt, cornstarch and baking soda (yes just do it.)
- Add chocolate chips. Use 3/4 bag if regular size.
- Spoon by the tablespoon on to pan and Bake for 12 minutes or until the bottom edges look brown.
TIP: Odd as it may seem she added the salt, cornstarch and baking soda after the pumpkin and the cookies have always turned out amazing. Also, she sprinkled a little pumpkin pie spice on each cookie before putting them into the oven.
Happy Pumpkin Spice Season!