Pumpkin chocolate chip cookies
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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
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24
Author: Eva Bakes

Ingredients

  • 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

Instructions

  • 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.

Notes

Source: Boston.com, who adapted from"Too Busy to Cook?" Volume Two