Pumpkin Chocolate Chip Cookies
For a fun fall twist on classic chocolate chip cookies you have to try this recipe. These pumpkin chocolate chip cookies are easy to whip up and perfect for a chilly fall day. The subtle pumpkin flavor really pairs perfectly with the choclate chips.
Servings: 12
Ingredients
- 1/2 cup Butter
- 1/4 cup Light Brown Sugar packed
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 6 tbsp Pumpkin Puree
- 1 1/2 cups All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 1/4 tsp Cinnamon
- dash Nutmeg
- 3/4 cup Semi-Sweet Chocolate Chips
Instructions
- Melt the butter in a medium bowl in the microwave. Whisk in the light brown sugar and granulated sugar to the butter. Whisk until all the lumps from the light brown sugar are gone. Add in the vanilla and whisk.
- For the pumpkin puree lay a paper towel in a bowl. Put the pumpkin puree in the paper towel to blot out any access moisture. Add this to the butter mixture and whisk.
- In a large bowl stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add the wet ingredients into the dry ingredients. Fold in the chocolate chips. After everything has been mixed cover the bowl and chill for at least 30 minutes so the dough becomes easier to handle.
- Preheat the oven to 350 degrees F and line your baking sheets with parchment paper. Use a medium sized muffin scoop to ensure even size of your cookies (1-1.5 tablespoons). Use the back of the scoop to slightly flatten the top of the cookies before putting them in the oven. As a result this really helps the cookies flatten out while baking.
- Bake for 11-13 minutes or until the edges turn a slight tan color. Remove from cookie sheet and place on a wire rack to cool.