Pumpkin Chocolate Chip Cookies

The mixture between pumpkin and chocolate are glorious, even though the pair do not seem to immediately go hand-in-hand. These pumpkin chocolate chip cookies are soft and perfectly spiced, and have the perfect flavor combination. 

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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
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350ºF and line a couple of baking sheets with parchment paper. 
  2. In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well. 
  3. In a separate bowl, beat the butter and sugars until blended well and the mixture becomes light and fluffy. Add the pumpkin puree, egg, and vanilla. Mix until the batter is smooth. 
  4. Slowly add the flour mixture to the pumpkin batter, mixing until the flour is just blended. Do not overmix. 
  5. Fold in the chocolate chips until evenly blended. 
  6. Drop dough by the tablespoon onto prepared baking sheets about 2 inches apart. Bake for 15-18 minutes, or until the edges of the cookies turn a slight golden brown and are firm. 
  7. Remove from oven, cool for a few minutes on the baking sheet, then move cookies to cooling rack to finish cooling. 
  8. Store in an airtight container at room temperature for up to 4 days. 

Pumpkin Chocolate Chip Cookies

Preheat oven to 350ºF and line a couple of baking sheets with parchment paper

In a medium bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside. 

In a separate bowl, combine some softened butter with granulated sugar and brown sugar. Cream together for a couple of minutes until light and fluffy. 

Add in pumpkin puree, an egg, and vanilla extract.  Mix the ingredients until completely smooth and combined. 

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Slowly add the flour mixture into the pumpkin mixture. 

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Mix the flour into the mixture until it is just combined. Do not overmix. 

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Add in semisweet chocolate chips. I used a mixture of miniature and regular-sized chocolate chips. 

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Fold the chocolate chips into the dough, stopping until just mixed completely. 

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Drop dough by the tablespoon onto prepared baking sheets about 2 inches apart.

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Bake for 15-18 minutes, or until the edges of the cookies turn a slight golden brown and are firm. 

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Remove from oven, cool for a few minutes on the baking sheet, then move cookies to cooling rack to finish cooling. 

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