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Pumpkin Chocolate Chip Cookies
Soft and tender spiced pumpkin chocolate chip cookies
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
36
cookies
Calories
120
kcal
Author
Kate @ I Heart Eating
Ingredients
1/2
cup
butter
at cool room temperature*
1 ½
cups
granulated sugar
1
large egg
1
cup
pumpkin puree
1
teaspoon
vanilla extract
2
teaspoons
pumpkin pie spice
2 ½
cups
cake flour
1/2
tsp
salt
1
teaspoon
baking powder
1
teaspoon
baking soda
1
cup
semisweet chocolate chips
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Beat butter and sugar together for about 2 minutes or until smooth.
Scrape down bowl.
Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes. Batter may look separated.
Scrape down bowl again.
Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.
Using a 1-1/2 tablespoon cookie scoop, place dough about 2-inches onto cookie sheets lined with parchment paper or silicone baking mats.
Bake for about 10 minutes.
Let cool completely on baking sheet before transferring to plate.
Notes
Butter:
The butter should be cool enough that if you poke it, it dents a little. It shouldn't be so soft that it is mushy.
If you don't have cake flour, you can make a quick homemade substitute with
this recipe
.
Feel free to gently press additional chocolate chips onto the cookies before baking.
Nutrition values are estimates.
Nutrition
Serving:
1
cookie
|
Calories:
120
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
88
mg
|
Potassium:
63
mg
|
Sugar:
10
g
|
Vitamin A:
1145
IU
|
Vitamin C:
0.3
mg
|
Calcium:
13
mg
|
Iron:
0.5
mg