Pumpkin Chocolate Chip Cookies
Get the perfect batch of soft and chewy pumpkin chocolate chip cookies! A simple cookie batter loaded with pumpkin and chocolate chips, the ultimate fall dessert.
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Servings 12 cookies
Ingredients
- 1 1/3 cup all-purpose flour* sifted
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin spice seasoning
- pinch salt
- 1/2 cup unsalted butter , 1 stick melted & cooled
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/3 cup pumpkin puree
- 1 1/2 cups chocolate chip morsels
Instructions
- Line a large 17.5x11 inch baking sheet with parchment paper.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice into a bowl, set aside.
- In a separate bowl, mix the cooled melted butter, granulated sugar, brown sugar, vanilla, egg, and pumpkin puree until combined.
- Add in the dry ingredients and mix until the dough is well combined. Pour in the chocolate chips and mix to combined.
- Divide the dough into about 12 cookie dough balls. Add to the lined baking sheet and chill for 30 minutes in the fridge. (Do NOT skip the chill time.)
- Preheat the oven to 350℉. Once the cookies have chilled, make sure the cookies are spread 1-2 inches apart from each other on the baking sheet.
- Bake at 350℉ for 14-15 minutes until slightly golden and then remove from the oven and let rest for 5 minutes.
- Serve warm or completely cool.
Notes
*The cookie dough will feel slightly sticky, but when shaping it will NOT stick to your hands. If it sticking to your hands add 1-3 Tbsp of flour, until batter holds its shape without sticks to hands. Do NOT add to much flour.