Pumpkin Chocolate Chip Cookies
It’s not fall time unless you bake something with pumpkin in it, right?
I was trying to make a pumpkin cookie that wasn’t really cakey. These are still cakey but really good, so hey, I’m keeping it!
These can also be cookie bars! Just pour all the dough into a parchment paper wrapped 9×13 pan and bake for about 30- 40 minutes (until set in the middle).
Dough can also be frozen and baked later. Scoop onto cookie sheet and freeze for a couple hours. Then transfer frozen dough balls to an airtight container or plastic baggie. To bake, preheat oven to 350 degrees F. Place frozen dough balls on prepared cookie sheet and bake at 350 degrees F for 12- 15 minutes.
Feel free to add some chopped walnuts or pecans for an extra crunch!
Pumpkin Chocolate Chip Cookies
Soft and delicious pumpkin spice cookies
Ingredients
- 3/4 cup salted butter softened
- 1 cup brown sugar packed
- 2/3 cup sugar
- 1 large egg
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour 290 grams
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 1/2 cups chocolate chips semi-sweeet
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, salt, pumpkin pie spice, cinnamon, and baking soda.
- In a large bowl with electric hand or stand mixer, beat butter with whisk attachment until creamy.
- Add brown sugar and sugar and mix until well combined.
- Add egg and vanilla extract and beat until fluffy.
- Add the flour mixture and stir until almost combined.
- Add chocolate chips and stir until completely mixed.
- On a cookie sheet with a mat or parchment paper, drop dough in 2 Tbsp mounds about 2 inches apart.
- Bake at 350 degrees for about 11 minutes.
- Cool on baking sheet for about 5 minutes. Transfer cookies to cooling rack until cooled completely.
Notes
I can only bake one cookie sheet at a time in my oven, otherwise the bottoms burn before the cookies bake through.