Pumpkin Chip Cookies. Cream butter and sugars until light and fluffy. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Easy Pumpkin Chip Cookies Easy Pumpkin Chip Cookies. Pumpkin Chocolate Chip Cookies III Pumpkin Chocolate Chip Cookies III. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
Why you will love these pumpkin chocolate chip cookies!
Soft: Hands down, my favorite cookies are soft and cake like and these ones are no exception!
These scrumptious Pumpkin Chocolate Chip Cookies are cake like cookies made with pureed pumpkin, semisweet chocolate chips, and pumpkin pie spices like cinnamon, nutmeg and cloves.
You can cook Pumpkin Chip Cookies using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pumpkin Chip Cookies
- You need 1/2 cup (1 stick) of unsalted butter, melted and slightly cooled.
- Prepare 1/4 cup of brown sugar.
- It's 1/2 cup of granulated sugar.
- It's 1 tsp. of vanilla extract.
- It's 6 tbsp. of pumpkin puree.
- Prepare 1 1/2 cups of all purpose flour.
- You need 1/4 tsp. of salt.
- You need 1/4 tsp. of baking powder.
- Prepare 1/4 tsp. of baking soda.
- You need 1 1/2 tsp. of ground cinnamon.
- You need 3/4 tsp. of pumpkin pie spice.
- You need 1/2 cup of white chocolate or semi-sweet chocolate chips.
The combination of pumpkin and chocolate is like a match made in heaven. They are going to go fast so be prepared. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Pumpkin Chip Cookies instructions
- In a medium mixing bowl, whisk the butter and both sugars together until no lumps remain. Then whisk in the vanilla and pumpkin until smooth. Set this aside. In a separate, large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until combined..
- Pour the wet ingredients into the dry and fold it together until just combined. Then fold in the chocolate chips. The dough will be very soft. Cover the dough and refrigerate for at least 30 minutes (and up to 3 days). In the meantime, preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats and set them aside..
- Once the dough has chilled, roll the dough into balls, about 1.5 tbsp. of dough each. Slightly flatten the balls before baking, because they wont spread very much. Bake for 8-10 minutes, until the edges are set. The centers will still look very soft and underbaked..
- Allow to cool for 10 minutes on the baking tray, then move them to a wire rack to cool completely. Store in an airtight container..
I've tried so many different recipes for pumpkin cookies, experimenting to find the perfect one, but none have even come close to being as amazing as my Mom's recipe! When September rolled around these pumpkin chocolate chip cookies would become a Sunday night treat staple. The best ever Pumpkin Butter Chocolate Chip Cookies…because Fridays in October deserve something sweet. Homemade pumpkin chocolate chip cookies, made with browned butter, pumpkin butter, pumpkin spice, and plenty of chocolate. Each cookie dough ball is rolled through cinnamon sugar for a "snickerdoodle" like finish before baking to.