Chocolate Chip Pumpkin Cookies
Total Time
25 mins
Prep Time
13 mins
Cook Time
12 mins
Rating
5 out of 5 stars
(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
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.
Step 8
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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.
