Pumpkin Chocolate Chip Cookies
Soft and tender spiced pumpkin chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
- 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***
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.
*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, mix 2 ¼ c. all-purpose flour and 1/4 c. cornstarch together. Then, sift them together three times before using.
***Feel free to gently press additional chocolate chips onto the cookies before baking.
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 63mg | Sugar: 10g | Vitamin A: 1145IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.5mg