Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips. These will be a fall favorite every year.
Ingredients
- 1 cup white sugar
- ½ cup butter, softened (oil can be substituted)
- 1 cup pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1½ cup semi-sweet chocolate chips, (or milk chocolate depending on your preference)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, cream together the sugar and butter. Add the pumpkin, vanilla, and egg and mix well.
- Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients.
- Stir in 1 cup of the chocolate chips. I like to save the rest for the top of the cookies. You can either hand place them on the scooped cookie dough or after they just come out of the oven.
- The dough we be very wet. Scoop 1½ tablespoons of dough onto prepared baking sheet using a cookie scoop about 2 inches apart. Cookies will expand while baking. Bake cookies at 350 degrees for 10-12 minutes. Do not overbake. They will continue to bake as they cool on the baking sheet. Store in an airtight container.
Notes
BUTTER VS OIL
This recipe uses butter but a lot of recipes use oil. I've tested both and to me they taste the same. So if you need to substitute oil you can. I prefer to bake with butter in general. The original recipe had frosting but I thought it made them way too sweet. Here it is if you it. FROSTING:- 3 Tablespoons butter
- 1/3 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar