Pumpkin Chocolate Chip Cookies
Ingredients
- 1½ cups all-purpose flour ($0.27)
- ½ tsp baking powder ($0.04)
- ½ tsp baking soda ($0.01)
- 2 ½ tsp pumpkin pie spice ($0.47*)
- ¼ tsp salt (+ a pinch for sprinkling if desired $0.01)
- 8 Tbsp unsalted butter (melted but not hot, $0.99)
- 1 cup brown sugar (packed, $0.82**)
- 1 tsp vanilla extract ($0.65)
- ¼ cup pumpkin puree (strained, $0.30***)
- 1 Tbsp hot water ($0.00)
- 1 egg ($0.31)
- ⅛ cup white chocolate chips ($0.30)
- ⅛ cup butterscotch chips ($0.38)
Instructions
- 1
Preheat oven to 375℉. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium size mixing bowl. Whisk together to mix thoroughly.
- 2
Cream together melted butter and brown sugar.
- 3
With the mixer running, add vanilla extract, pumpkin puree, hot water, and egg.**** (Read note.)
- 4
Add flour to the wet mixture little by little, mixing until just combined.
- 5
Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.
- 6
Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.
- 7
Chill in fridge or freezer for 10-15 minutes so it's scoopable and not too soft.
15 min - 8
Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.
- 9
Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!
10 min
Nutrition
Per serving (based on 24 servings)
