Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • 10 tablespoons unsalted butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup pumpkin puree (not pumpkin pie mix)
  • 1½ teaspoons vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup mini chocolate chips (We like the “Enjoy Life” brand, as they are allergy-friendly)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silpat baking liner.
  3. In a large bowl, combine the butter, sugar and brown sugar together. Using a handheld mixer, or stand mixer with the paddle attachment, cream the ingredients together until light and fluffy (2-3 minutes).
  4. Add the pumpkin puree and vanilla to the bowl and mix until incorporated.
  5. In a separate bowl, mix together the dry ingredients: flour, salt, spices, baking powder and baking soda. Incorporate the dry ingredients into the pumpkin mixture until it just comes together.
  6. Stir in the mini chocolate chips.
  7. Cover the dough with plastic wrap and refrigerate for about 30 minutes or until chilled.
  8. Using a cookie scoop or tablespoon, scoop out 1-2 tablespoons of dough and drop onto your cookie sheet. Use your hand to press down slightly on top of each dough ball.
  9. Bake for 10-11 minutes, or until slightly golden brown.
  10. Cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/pumpkin-chocolate-chip-cookies/