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Pumpkin Chocolate Chip Cookies

Fifteen.Spatulas's picture
Pumpkin Chocolate Chip Cookies Recipe for Fall Baking, using Canned or Fresh Pumpkin!
Ingredients
Wet ingredients
  Unsalted butter 1⁄2 Cup (8 tbs), softened (1 stick)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Eggs 1 Large
  Vanilla extract 1 Teaspoon
  Fresh pumpkin puree 1⁄2 Cup (8 tbs) (or canned)
Dry ingredients
  All purpose flour 7 1⁄2 Ounce (1.5 cups)
  Baking soda 1 Teaspoon
  Kosher salt 1⁄4 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground clove 1⁄8 Teaspoon
  Semisweet chocolate chips 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Grease a cookie sheet with butter or line with parchment paper. Set aside.

MAKING
3. In a mixing bowl, cream together the butter with white and brown sugar for about 60 seconds or until combined.
4. Add egg, beat well and then beat in vanilla and pumpkin puree until combined.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
6. Add spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone.
7. Dump in the chocolate chips and mix well. At those point there should be no more flour streaks, but be sure not to overmix the cookie dough.
8. Use a cookie scoop to portion little heaps of cookie dough onto the baking sheet.
9. Bake for 15 minutes and then let cool on a wire rack.

SERVING
10. Serve and enjoy!

Things You Will Need
Hand or Stand Mixer
Baking Sheet
Parchment Paper

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Pumpkin
Interest: 
Fall
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
12

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