Pumpkin Chocolate Chip Cookies – soft, chewy and decadent. Oh and also loaded with chocolate, a must try!
The snow came and is now gone. Thank goodness. I don’t think I’m ready for snowstorms yet, or winter jackets and big boots. I just want a few more weeks of nice fall weather, and it looks like I may be getting my wishes.
It’s pumpkin season my friends, so why not take advantage of it and make pumpkin chocolate chip cookies. Which is what I did here. Granted it’s only a pumpkin chocolate chip cookies but look at the color on these cookies.
I loved these cookies, they are not your regular chocolate chip cookies, they are very soft which is why I like them so much. Not to mention they taste like pumpkin and they are chocolatey so you can’t go wrong.
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Pumpkin Chocolate Chip Cookies
- Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the egg, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
- Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
- Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.