Pumpkin Chocolate Chip Cookies: The Best Cozy Fall Treat
Delicious pumpkin chocolate chip cookies perfect for cozy fall moments.
Equipment
- mixing bowl
- baking sheet
- Whisk
- oven
Ingredients
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons pumpkin pie spice
- 1 cup cane sugar or white sugar
- ⅓ cup butter, melted
- 12 oz semi-sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, cream together the sugar, canned pumpkin, melted butter, vanilla extract, and egg.
- Add the dry ingredients to the wet, and beat to combine.
- Fold the chocolate chips into the pumpkin cookie batter.
- Drop the batter by spoonfuls onto a baking sheet and top with additional chocolate chips, if desired.
- Bake the pumpkin chocolate chip cookies at 350 degrees for 12 – 15 minutes.
- Transfer the cookies to a wire cooling rack to cool completely.
Notes
To easily make these cookies dairy free, use vegan butter and dairy free chocolate chips!
Nutrition
Serving: 1cookieCalories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 148mgPotassium: 94mgFiber: 1gSugar: 11gVitamin A: 1348IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!