Pumpkin chocolate chip cookies
These soft and chewy pumpkin chocolate chip cookies are a staple in my kitchen every fall.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 and 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 package semisweet chocolate chips or chunks
- 1/2 cup walnuts or pecans optional--I do not use
Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
Mix in the dry ingredients.
Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.
Source: Boston.com, who adapted from"Too Busy to Cook?" Volume Two