When it comes to be that time of year, everyone loves to indulge in fall foods; specifically desserts! This easy recipe for pumpkin chocolate chip cookies will leave you in the perfect fall mood!
Ingredients:
- ½ cup of unsalted butter (melted and slightly cooled)
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin purée
- You should squeeze as much of the moisture out as possible, and then scoop the 6 tablespoons. This will result in a less “cakey” cookie
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup semi-sweet chocolate chips (and some extras to sprinkle on top)
Direcions:
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
- Remove dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier.
- Enjoy!
Thank you to Sally’s Baking who we got the recipe from.
https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/
