Celebrate the season with the perfect fall treat, Pumpkin Chocolate Chip Cookies!
Pumpkin Chocolate Chip Cookies (Soft Batch)
These soft batch, perfectly spiced pumpkin chocolate chip cookies have the wonderful combination of pumpkin, spice and everything nice…chocolate chips! If you’re a fan of pumpkin and chocolate you are going to love these delicious cookies. Adult and kid-approved, quick and easy recipe!
WHAT YOU NEED TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
Pure pumpkin puree, chocolate chips, flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, butter, egg and pure vanilla extract.
HOW TO MAKE HOMEMADE PUMPKIN PIE SPICE
If you don’t have Pumpkin Pie Spice and want to make your own, head over to Crazy For Crust. It’s made with Cinnamon, Ginger, Nutmeg and Allspice.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
Preheat oven to 350 degrees f. then grease baking sheet(s). In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well. In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth. Slowly add flour mixture to the pumpkin batter, mixing until just blended – do not over mix. Last, add chocolate chips until evenly blended – do not over mix.
Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).
Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.
PLEASE NOTE: This is not a sponsored post, I have no affiliation with any of the products shown, Libby’s Pumpkin, Nestle or McCormick.
Pumpkin Chocolate Chip Cookies (Soft Batch)
Recipe adapted from Old-Fashioned Soft Pumpkin Cookies by Very Best Baking, Nestle
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pure pumpkin (I use Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees f. then grease baking sheet(s) or use parchment paper.
In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well.
In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.
Slowly add flour mixture to the pumpkin batter, mixing until just blended – do not over mix.
Last, add chocolate chips until evenly blended – do not over mix.
Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).
Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling. Enjoy
Makes approximately 3 dozen cookies.
TIP
I like to sprinkle a few extra mini chocolate chips on top of each cookie before baking.
Thanks for stopping by!
Cheers!
