The popular pumpkin spice fad meets the timeless classic chocolate chip in this delicious cookie.
By Robin Runner
Pumpkin Spice Chocolate Chip Cookies
- Total Time: 12 hours 10 mins
Description
The popular pumpkin spice fad meets the timeless classic chocolate chip in this delicious cookie.
Ingredients
Scale
- 10 tablespoons of butter (I used KerryGold) softened to room temperature
- 1/3 cup of white sugar
- 1/3 cup of light brown sugar
- 6 tablespoons of pumpkin puree
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/8 teaspoon of nutmeg
- 3/4 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 2 cups of all purpose flour
- 1 cup (heaping) of dark chocolate chips
Instructions
- In a stand mixer, cream your butter and sugars together until light and fluffy. Then add the pumpkin and vanilla.
- In a separate bowl, sift the salt, cinnamon, nutmeg, powder, soda and flour together.
- Add the dry mixture to the wet and blend. Mix the chocolate chips by hand.
- Then place the mixture in a bowl or ziploc and cover or seal. Refrigerate for 12-24 hours.
- Preheat your oven to 350 degrees. Line your baking sheet with a Silpat.
- Scoop out the firm, chilled dough into small round balls.
- Bake for 11 minutes.
- Remove and let sit on the baking sheet for 1-2 minutes to set up (they may not look fully cooked when you remove them from the oven but it’s fine).
- Then place each cookie on a cooling rack until cooled. Store in an airtight container.
- Prep Time: 12 hours
- Cook Time: 10 mins
- Category: Dessert
