Pumpkin Chocolate Chip Cookies
Soft and chewy, these pumpkin chocolate chip cookies have the warm flavors of fall.
Servings: 24 cookies
Ingredients
- ¾ cup butter, softened
- 1¼ cup white sugar
- ¼ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp sea salt
- 1 cup chocolate chips
Instructions
- In a stand mixer or large bowl using a hand mixer, cream together butter and sugar until smooth and creamy.
- Stir in pumpkin, egg, and vanilla.
- Add flour, baking soda, cinnamon, and salt, stirring until just combined.
- Fold in chocolate chips.
- Cover and refrigerate 1 hour or up to 48 hours.
- Preheat oven to 350℉ and line cookie sheets with parchment paper.
- Scoop cookie dough into 24 equal-sized cookie dough balls and place on prepared pan about 2 inches apart.
- Bake in preheated oven for 12-15 minutes or until edges are golden and centers are just slightly wet.
- Remove from oven and allow to cool for 3-4 minutes before transferring to a cooling rack to cool completely.
- Store cooled cookies in an air-tight container at room temperature.