★ Pumpkin Chocolate Chip Cookies ★. These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture. Just follow the steps below to get started. Home » Dessert » Cookies » Soft Pumpkin Chocolate Chip Cookies.
Chewy and cake-like, they're sure to be a hit at your next tailgate or fall party. No one can judge you for having a pumpkin spice latte with pumpkin chocolate chip cookies while your pumpkin scented candle burns nearby. So. today I am sharing these Pumpkin Chocolate Chip Cookies. You can cook ★ Pumpkin Chocolate Chip Cookies ★ using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of ★ Pumpkin Chocolate Chip Cookies ★
- You need 1/2 cup of unsalted butter- melted.
- Prepare 1/4 cup of packed light or dark brown sugar.
- It’s 1/2 cup of granulated sugar.
- You need 1 tsp of vanilla extract.
- You need 6 tbsp of Pumpkin puree.
- You need 1 1/2 cup of all-purpose flour.
- It’s 1/4 tsp of salt.
- Prepare 1/4 tsp of baking powder.
- You need 1/4 tsp of baking soda.
- It’s 1 1/2 tsp of ground cinnamon.
- It’s 1/4 tsp of each – cloves, nutmeg, all spice.
- You need 1/2 cup of semi- sweet chocolate chips.
I mean why not right… since its fall lets just keep on going with the pumpkin recipes! 🙂. The best part about this cookie recipe is it has no butter, no egg, and less sugar than the normal cookie. I actually have a pumpkin cookie that I posted last year that was the base that I started with for this cookie. That cookie had more pumpkin and flour, and used an egg instead of baking soda.
★ Pumpkin Chocolate Chip Cookies ★ step by step
- In a medium bowl. Whisk melted butter, Br. Sugar, granulated sugar. Until no lumps remain. Whisk in vanilla & pumpkin..
- In a large bowl mix all the dry ingredients . ( I used 1&1/2 tsp.pumpkin pie spice )..
- Pour wet ingredients into dry & mix together with a large wooden spoon. The dough will be very soft.Fold in chocolate chips. They may not stick to the dough. But do your best. ( My dough was not very wet. I had no problem)..
- Cover & chill for 30 minutes or up to 3 days.Chilling dough is a MUST DO !!!.
- Take dough out of refrigerator. Preheat oven to 350º. Line a large baking sheet with parchment paper..
- Roll dough into balls. About 1&1/2 Tbsp. ( I used a #20 scoop). Slightly flatten. Bake 8-10 minutes. The cookies will look very soft & underbaked. Remove from oven. Press a few more chips in them. If you want them flatter . Flatten them a little bit when they come out of oven..
- Allow to cool for at least 10 minutes on a cookie sheet. Before removing to cool. Let them sit 1 hour before you eat any. ( I doubled this & got 24)..
Pumpkin Chocolate Chip Cookies are a fun spin on a classic! Take the average chocolate chip cookie and add in some canned pumpkin for a tasty fall dessert! There is pumpkin in them (and pumpkin pie spice), but they are still most definitely chocolate chip cookies. Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are so soft, perfectly pumpkiny and you'll love all Chewy pumpkin cookies are becoming the new rage but in my opinion they just don't have enough pumpkin flavor.
