Description
Delightful soft batch cookies combining pumpkin and chocolate for a chewy, flavorful treat.
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 softened butter
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and prepare your baking sheets with grease or parchment paper.
- In a medium-sized bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk together until well-blended.
- In a large bowl, mix the softened butter and granulated sugar until fully combined.
- Incorporate the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture, blending until smooth.
- Gradually add the flour mixture to the pumpkin batter, stirring until just blended.
- Gently fold in the chocolate chips.
- Using a scooper, drop rounded tablespoons of cookie dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 15 to 18 minutes until edges are golden brown and centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For enhanced flavor, chill the dough for 30 minutes before baking. Store in an airtight container for up to a week, or freeze for longer shelf life.
