Pumpkin Chocolate Chip Cookies
Indulge in the perfect blend of fall flavors with these irresistible Pumpkin Chocolate Chip Cookies! Discover the secret recipe that guarantees soft and chewy treats every time. Ready to bake your way into autumn bliss?
Equipment
Ingredients
- 4 oz (115 g) butter (Melted)
- 4.94 oz (140 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) pumpkin pie spice (Homemade recipe HERE)
- 1.76 oz (50 g) granulated sugar
- 1.76 oz (50 g) light brown sugar
- 1 egg (Large)
- 7.51 oz (213 g) pumpkin purée (Libby's Pumpkin)
- 1 tsp (5 g) vanilla bean paste
- 5.29 oz (150 g) dark chocolate chips
Instructions
- Place your favorite Fall mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 375℉/190℃.
PUMPKIN CHOCOLATE CHIP COOKIES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
- In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, sea salt, ground cinnamon and Pumpkin Pie Spice.
- In a separate mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain (about 30 seconds).4 oz butter, 1.76 oz light brown sugar, 1.76 oz granulated sugar
- Whisk in the egg, the pumpkin purée and the vanilla bean paste until smooth. Set aside.
- Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold the chocolate chips until just combined. NOTE: The dough will be very soft and heavy ; that's normal.
- Scoop the cookie dough into the wells of your favorite Fall mold (up to 3/4).
BAKE!
- Bake for 15 minutes at 375℉/190℃. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Pumpkin Chocolate Chip Cookies are out of the oven, let them cool down completely as is in your mold. When ready, slide them onto a serving plate to share and enjoy. Autumn Leaves & Pumpkins Please!NOTE: These cookies are best stored at room temperature up to 3 days.
YouTube Video
Photos
Nutrition
Calories: 223kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 142mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3019IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com