Pumpkin Chocolate Chip Cookies
These easy to make Pumpkin Chocolate Chip Cookies are soft, moist, and oh so delicious. They make a perfect batch of soft chocolate chip cookies with a hint of pumpkin spice in every bite! The perfect cookie you'll want to make over and over again every fall season!
Servings: 12 cookies
Preheat oven to 350 F and prepare a cookie sheet with parchment paper.
In a large bowl, beat the softened butter with a standing mixer for 1 minute. Your butter needs to be softened just a bit so it mixes easily.
Add the brown sugar and beat on low speed until smooth and creamy. Add in the egg and vanilla extract. Beat the egg and vanilla into your mixture on medium speed until all ingredients are well combined. Then, mix in the pumpkin puree.
In a separate bowl, mix all the dry ingredients together with a whisk. Add the wet ingredients into the dry ingredients and mix on low speed until well combined. Fold in the chocolate chips.
With a cookie scoop, place about 2 Tablespoons of cookie dough on the baking pan and flatten with your fingers.
Bake for 15 minute. Remove from the oven and cool on a wire rack.
- If you want to make a gluten free batch, substitute the all-purpose flour for 1 cup of gluten free all purpose flour.
Serving: 1g | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 932IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg