Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are soft and chewy. A great way to celebrate the season,
Servings: 24
Calories: 112kcal
Equipment
- large or medium bowl
- Stand or hand mixer
- Cookie scoop optional
- Wire Rack
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Allspice
- ½ teaspoon ground nutmeg
- ¾ cups semi-sweet chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Preheat oven to 350• F.
- In a medium mixing bowl, combined soften butter, sugars, vanilla and egg over medium speed with a mixer. Add pumpkin.
- In a separate bowl, combine dry ingredients. (flour, baking soda, baking powder, nutmeg, salt and allspice)
- Add the flour mixture to the wet ingredients, gradually.
- Add chocolate chips and fold into cookie batter gently.
- Drop by tablespoons onto parchment paper using a cookie scoop.
- Bake cookies 13-15 minutes until lightly brown.
- Cool completely on a wire rack before serving. Ok to move to racks after a few minutes.
Notes
Store leftovers in an airtight container at room temperature.
You can make the cookie dough ahead of time and refrigerate it overnight.
Nutrition
Calories: 112kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 118mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1602IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg