PUMPKIN CHOCOLATE CHIP COOKIES (SOFT BATCH)

by Sheryl

Makes: (approximately) 3 dozen cookies

Pumpkin, spice, chocolate, and all things nice. All the goodness in one soft batch – kids and adults approved cookies with the perfect combination of spiced pumpkin and chocolate chips. Celebrate fall with these delicious Pumpkin Chocolate Chip Cookies.

INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pure pumpkin (I use Libby’s 100% pure pumpkin)
1 large egg
1 teaspoon pure vanilla extract
1 cup mini semi-sweet chocolate chips

HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use a parchment paper to line a baking sheet or grease.

Step 3: Add the flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium-size bowl. And mix well.

Step 4: Place the butter and sugar in a separate large bowl. Beat well before adding the pumpkin, egg, and vanilla. Combine until the batter is smooth.

Step 5: Gradually add the flour into the pumpkin batter. Mix until just combined. Not to not over mix.

Step 6: Fold in the chocolate chips and again don’t over mix.

Step 7: Use a scooper to place rounded tablespoon size cookie dough on the prepared baking sheet.

Step 8: Place on the middle rack inside the preheated oven. Bake for about 15 to 18 minutes or until the edges are slightly golden brown and firm.

Step 9: Once done, remove from the oven and allow the cookies to cool for several minutes on the baking sheet before moving them on a cooling rack to cool completely.

TIP:

I love adding a couple more bits of chocolate chips by sprinkling them over each cookie. If desired, do this before baking.

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