Chocolate Chip Pumpkin Cookies

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What’s Gaby Cooking

Total Time

25 mins

Prep Time

13 mins

Cook Time

12 mins

Rating

(2)

Ingredients

36 cookies

1 cup unsalted butter, at room temperature
¾ cup brown sugar
½ cup pumpkin puree
1 egg
2 teaspoons vanilla extract
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 cups chocolate chips

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Preparation

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Step 1

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

Step 2

In a stand mixer, mix together butter and sugar until light and fluffy.

Step 3

Beat in pumpkin, egg, and vanilla extract until combined.

Step 4

Then add flour, baking soda, pumpkin spice and salt. Beat on low until the flour is incorporated.

Step 5

Fold in chocolate chips. Refrigerate dough for at least 30 minutes.

Step 6

Scoop 2 tablespoons worth of dough into balls onto prepared baking sheets, 12 cookies per sheet.

Step 7

Transfer into the oven and bake for about 12-13 minutes. If they are too puffy, use the bottom side of a glass to gently press down.

Chef’s notes

Store in an airtight container in the fridge for up to 1 week or for months in the freezer.

Refrigerating the cookie dough allows the dry ingredients to absorb moisture, yielding chewier, thicker, and more golden cookies.

Categories

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Meal Types

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Cooking Methods

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Ingredients

Seasonal Recipes

Skill Level

other

Chocolate Chip Pumpkin Cookies

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

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