Pumpkin Chocolate Chip Cookies

By Ellie

10 Person

60 Minutes

0 Calories

As soon as August hits, there are no regular chocolate chip cookies in my kitchen. Adding pumpkin puree and pumpkin pie spice upgrades our basic chocolate chip cookie dough into an amazing fall dessert. These will be a hit at any bake sale or dinner party. Try it out! It's absolutely delicious!

Ingredients

2 cups Semi-sweet chocolate chips
2 tsp. Pure vanilla extract
1 Large egg
3/4 cup Pumpkin puree
1/2 cup Granulated sugar
3/4 cup Brown sugar
1 cup Unsalted butter, softened
1/2 tsp. Kosher salt
1 tsp. Pumpkin pie spice
1 tsp. Baking soda
2 1/4 cups All-purpose flour

Method

01

Preheat oven to 375℉ and line two large baking sheets with parchment paper.
02

In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
03

In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
04

Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

Related Tags

Chocolate Chip Cookie Recipes

Pumpkin Chocolate Chip Cookies

4.0

( By Ellie )

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

2 cups Semi-sweet chocolate chips

2 tsp. Pure vanilla extract

1 Large egg

3/4 cup Pumpkin puree

1/2 cup Granulated sugar

3/4 cup Brown sugar

1 cup Unsalted butter, softened

1/2 tsp. Kosher salt

1 tsp. Pumpkin pie spice

1 tsp. Baking soda

2 1/4 cups All-purpose flour

03 Method

Step 1

Preheat oven to 375℉ and line two large baking sheets with parchment paper.

Step 2

In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.

Step 3

In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.

Step 4

Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

04 Author