We’ve all said it and we’ve all heard it. “Oh, I love to bake, but I just can’t because then I’d eat it all.” Well, can it. Cookies are the perfect baking project. They’re a blank canvas for tons of different flavors and are easily transported out of your home to pretty much anywhere people want cookies (like the office).
These chocolate chip cookies are not too sweet or overpowering, with a great richness from the semisweet chips, a spicy hint of fall flavors, and just enough sweetness to remind you that you’re indulging.
I’ll come clean, though. I only brought half of my pumpkin chocolate chip cookie batch to the office. The rest are waiting for me at home, calling out to me.
- 1 stick unsalted butter, at room temperature
- 1 ¼ cup sugar
- 1 large egg
- ¾ teaspoon vanilla
- 1 cup canned pumpkin purée
- 1 ½ cups whole-wheat flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- Pinch of cardamom*
- 2 cups semisweet chocolate chips
Preheat the oven to 350 degrees and line your baking sheet with parchment paper.
In a medium-sized bowl, whisk the butter until smooth. Slowly mix in the sugar until the mixture is smooth and airy. Mix in the egg, vanilla, and pumpkin and whisk until smooth and well-combined.
In another medium-sized bowl, mix the flour, baking soda, salt, cinnamon, and cardamom together until combined. Then, pour the dry ingredients into the pumpkin mixture slowly, just a bit at a time. Mix well and when combined, add your chocolate chips.
With a teaspoon, scoop your cookie dough into small rounds on your baking sheet. Bake your cookies for 15–20 minutes (17 minutes was the magic number for me), or until golden around the edges.