Pumpkin Chocolate Chip Cookies
20 portions
50mThese pumpkin cookies are so fluffy and perfect for any fall get-together! Almost like pumpkin muffin tops with melty chocolate chips.
What you will need
1/2 cup Butter
1/4 cup Brown Sugar
1/2 cup Sugar
1 tsp Vanilla Extract
6 Tbsp Pumpkin Puree
1 1/2 cups AP Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp ground Cinnamon
1 tsp Pumpkin Pie Spice
2/3 cup Semi Sweet Chocolate Chips
(Nutritional facts 361 calories, 19.71 g fat, 43.54 g carbohydrates, 3.77 g protein, 36 mg cholesterol, 229 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion all ingredients, melt butter
4
Add the brown sugar, white sugar and melted butter to a large bowl and mix together until the sugar is incorporated.
5
Add the vanilla extract and pumpkin puree to the bowl
6
Add the flour to the wet ingredients along with the baking soda and baking powder.
7
Add the cinnamon and pumpkin pie spice and use a spatula to mix until incorporated. Try not to mix too much, just until the flour is hydrated and no clumps remain.
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Preheat oven to 350°F
10
Refrigerate the dough for 30 mins to solidify the butter and allow the flour to absorb liquid. This will insure the cookies don't spread too much while baking.
11
Line a cookie sheet with parchment paper and portion out about 2 tablespoon balls of dough. I like to use a small ice cream scoop which makes this process very quick and easy. Roll the dough between your hands and flatten slightly. Leave a couple inches between the cookies.
12
Continue rolling out the cookies until the pan is full.
13
Put the cookies in the oven to bake for 10-12 minutes or until the edges are lightly browned and middle is set.
14
Remove the cookies from the oven and place on a cooling rack to stop the cooking and to let them cool.
15
Finish rolling the rest of the dough and bake again for 10-12 mins in the oven.
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