There are lots of chocolate chips inside these soft, chewy pumpkin chocolate chip cookies. Great for fall or pumpkin lovers!
INGREDIENTS
SERVINGS: 22 COOKIES– 1/2 cup (115 grams) unsalted butter , softened– 1/2 cup (100 grams) granulated sugar– 1/4 cup (50 grams) light brown sugar , lightly packed– 1/4 cup (60 grams) pumpkin puree– 1 large egg yolk , room temperature– 1 teaspoon pure vanilla extract– 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)– 1 teaspoon pumpkin pie spice– 1/2 teaspoon ground cinnamon– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 3/4 cup (130 grams) semi-sweet chocolate chip
INSTRUCTIONS
Warm the oven up to 177°F (350°C). Put silicone baking mats or parchment paper on two large baking sheets and set them aside.
1
Mix butter, granulated sugar, and brown sugar in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer. Mix pumpkin puree, egg yolk, and vanilla extract, scraping bowl sides.
2
In a separate bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, and salt. Mix wet and dry ingredients just until combined. Mix or fold chocolate chips into cookie dough slowly.
3
Leave space between cookie dough balls on prepared baking sheets when using a 1.5 tablespoon cookie scoop. Lightly flatten each cookie dough ball.
4
Set the cookies' tops after 11-13 minutes at 350°F (177°C). Remove from oven, cool on baking sheet for 10 minutes, then transfer to wire rack to finish cooling.