Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a lovely twist on a classic chocolate chip cookie, and the pumpkin purée adds a beautiful texture and autumn flavour without being too overpowering.

Course Dessert, Snack

Cuisine American

Keyword Homemade Pumpkin Pie Spice, Homemade Pumpkin Puree, pumpkin pie chocolate chip cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 138kcal

Author Makyla Baines

Ingredients

1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ cup butter (120g) room temperature
80 g pumpkin purée not pumpkin pie filling!
¾ cup light brown sugar firmly packed
1 teaspoon pure vanilla extract
1 egg large
1 cup chocolate chips

Instructions

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a stand mixer (or using a handheld mixer), beat together the softened butter, pumpkin purée, brown sugar, and vanilla extract until light and fluffy - this usually takes about 2–3 minutes.
Add the egg and beat again until fully combined. Scrape down the sides of the bowl if needed.
Add the dry flour mixture to the wet pumpkin mixture. Mix on low speed or gently by hand until just combined - be careful not to overmix.
Stir in the chocolate chips.
Cover the bowl and place the dough in the fridge to chill for 25 minutes. This helps the cookies hold their shape.
Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one. Bake for 10-12 minutes.
Remove from the oven and let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely… or enjoy one warm.

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