Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1½ teaspoon baking soda (9 grams)
- 1 teaspoon baking powder (4 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup salted butter (113 grams, room temperature (1 stick))
- 1 cup brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs (100 grams, room temperature)
- ¾ cup pumpkin puree (170 grams (⅖ can) - NOT pumpkin pie filling!)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups chocolate chips (340 grams)
Instructions
- 1
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- 2
Whisk the flour, baking soda, baking powder, pie spice, and salt together in a large mixing bowl. Set aside.
- 3
Mix
- 4
Using a hand mixer, beat the butter and both sugars together until light and fluffy.
- 5
Beat
- 6
Add the eggs, pumpkin puree, and vanilla extract. Beat until smooth and everything is well incorporated.
- 7
Add
- 8
Slowly add the dry ingredients as you mix until just combined. Fold in the chocolate chips.
- 9
Drop 2-tablespoon-sized portions of dough onto the prepared baking sheets about 1½ inches apart (I used a cookie scoop for this step).
- 10
Bake for 9-10 minutes, or until lightly browned on the edges.
10 min - 11
Cool
- 12
Set the cookies aside to cool for 5 minutes before transferring to a wire rack to finish cooling.
5 min
Nutrition
Per serving (based on 36 servings)
