Pumpkin Chocolate Chip Cookies
Pumpkin is such a great ingredient to add to foods you are baking (e.g. muffins, cookies, even cinnamon rolls) to give them a little nutrient boost. This recipe is based off of the Chewy pumpkin chocolate chip cookies recipe on sallysbakingaddiction.com
Yield: 24 cookies
Time: 30 mins, plus 30+ mins cooling dough
Ingredients
- 1/2 cup butter, melted and slightly cooled
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 6 TBS pumpkin purée, measured after squeezing through a towel to remove excess moisture
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup semi sweet chocolate chips
Method
- Prep the Wet Ingredients: In a medium microwave-safe bowl, melt the butter and then set it in the fridge to cool slightly for 2-3 mins. Once cooled, whisk in the brown sugar and granulated sugar until there are no big lumps. Add in the moisture-reduced pumpkin and vanilla extract and whisk until smooth. Set aside.
- Mix the Dry Ingredients: In a large bowl, mix together the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Combine & Add Chocolate: Create a well in the middle of the dry mixture, then stir in the pumpkin/sugar mixture. Keep stirring until a soft dough has formed. Use a rubber spatula to mix in the chocolate chips as best as you can.
- Chill the Dough: Cover the dough and let it chill in the refrigerator for 30 mins or up to 3 days. (Note: This step is crucial for the success of this recipe.)
- Prep for Baking: Once the dough has chilled, preheat your oven to 350°F. Scoop the dough and form into balls (about 1.5-2 TBS each) and place 12 balls on a cookie sheet.
- Bake: Bake in the oven for about 12-13 mins, or until the edges are set. They will still be quite soft.
- Cool: Let them cool for at least 10 mins on a wire rack and then enjoy!