Pumpkin Chocolate Chip Cookies
Servings 30 cookies
Equipment
- Hand Mixer (optional)
Ingredients
- ½ cup melted butter
- ½ cup white sugar
- ½ cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 and ¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 heaping cup semi-sweet chocolate chips
Instructions
- In a large bowl, add the melted butter, white sugar, and brown sugar. Beat for about 60 seconds with a hand mixer.½ cup melted butter, ½ cup white sugar, ½ cup dark brown sugar
- Add in the egg, vanilla extract, and pumpkin puree and beat again for another 60 seconds.1 large egg, 2 teaspoons vanilla extract, 1 cup canned pumpkin
- Sprinkle the flour over the pumpkin mixture in the bowl.2 and ¼ cups all purpose flour
- Then sprinkle the baking powder, baking soda, pumpkin spice, cinnamon.2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon
- Use the hand mixer to incorporate the dry ingredients with the wet. Make sure to stop mixing as soon as it's incorporated and do not over-mix. Use a spatula to scrape down the sides until you see no more dry spots. (The dough will be very sticky)
- Fold in the chocolate chips then refrigerate the dough for 15 minutes.1 heaping cup semi-sweet chocolate chips
- While your dough is chilling, pre-heat your over to 350° and line a baking sheet with parchment paper or silicon mats.
- When ready to bake, use a spoon or cookie scoop to make cookies about 2 tablespoons in size. (Leave about 2 inches between each cookie.) Bake the cookies for about 11-12 minutes.
- Allow the finished cookies to cool on the cookie sheet for about 10 minutes before enjoying.
- These will be very moist. Store them in an airtight container lined with parchment paper.