Pumpkin Chocolate Chip Cookies
When the weather gets cooler and pumpkin fever takes over, it’s time to bust out the pumpkin chocolate chip cookies.
Servings: 36 cookies
Calories: 270kcal
Equipment
- 2 large mixing bowls
- wooden spoon or rubber spatula
- baking sheet
- large spoon
- spatula
- cooling rack
- electric mixer (optional)
- cookie scoop (optional)
- silicone baking mats or parchment paper (optional)
Ingredients
- 2 sticks unsalted butter softened
- 1 c white sugar
- 1 c lightly packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 15 oz or 1 ½ cups pumpkin puree (this is the size of a standard can of pumpkin pie filling)
- 4 cups of flour 3 if you’re using canned pumpkin
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 cups milk chocolate chips
Instructions
- Preheat your oven to 350℉/180℃.
- Beat the butter until smooth (about 30 seconds in a mixer).
- Add in the sugar, and. then beat until the mixture is smooth and no longer has a crumbly texture.
- Beat in the eggs one at a time.
- Mix in the pumpkin puree and vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Add the dry ingredients to the pumpkin mixture and combine well. If your mixture seems too wet, add flour (pure pumpkin puree has more water than canned pumpkin, resulting in a lighter cookies, but it will require more flour).
- Stir in the chocolate chips until they’re fully combined.
- Using a large spoon or cookie scoop (the mixture will be very sticky), scoop up the cookie mix and drop on to a baking sheet. Leave a lot of room as the cookies may spread quite a bit.
- Bake for 12 minutes, or until the cookies are golden brown at the edges and solid in the center. Take the cookies off the baking sheet immediately to cool.
Nutrition
Calories: 270kcal
