1/2cuppumpkin pureeblotted (see notes for instructions and blog post for how-to photos)
1, 12ozbag of chocolate chips~2 cups
Instructions
Preheat oven to 375 degrees and line a baking sheet with either parchment paper or a spill mat. (I highly recommend a reusable spill mat!)
In a medium sized bowl combine the flour, corn starch, baking soda, baking powder and spices (pumpkin pie, cinnamon, nutmeg, and salt)
In a large bowl with electric beater or in a stand mixer cream together the butter, white sugar, and brown sugar. This should take 1-2 minutes to get nice and creamed.
Important: Before measuring your pumpkin you want to blot it and remove excess water! You can do this by taking ~1/3 cup at a time of pumpkin puree and gently pressing it between two sheets of paper towel. Do this a couple of times to remove water. THEN measure 1/2 cup of pumpkin puree.
Once pumpkin is blotted and measured, add that along with the vanilla, to the creamed mixture and mix until combined.
Now, add in the dry flour mixture and mix until well combined. Your cooke dough should be on the firm side.
Now, fold in the chocolate chips.
Using a cookie scoop or a spoon take ~2 tbsp of the dough, form a ball, and slightly flatten.
Bake at 375 degrees for 9 minutes.
Remove cookies from the oven and allow them to cook on a cooling rack.
Dig in and enjoy!
Notes
Can sub 1:1 gluten free flour or whole wheat flour. I wouldn't recommend substituting alternative flours like almond or coconut flour.Check your cookies at the 8 minutes mark, as some ovens cook faster.Can sub shortening for the butter.
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Nutrition Facts
Nutrition Facts
Easy Pumpkin Chocolate Chip Cookies
Serving Size
1 g
Amount per Serving
Calories
171
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Cholesterol
10
mg
3
%
Sodium
94
mg
4
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.