Easy pumpkin chocolate chip cookies
Easy pumpkin chocolate chip cookies, a small batch recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all!
Servings: 6 Cookies
- 1/2 Stick Unsalted Butter (Melted)
- 2 Tbsp (20 gms) Light brown sugar
- 1/4 Cup (50 gms) Granulated Sugar
- 3 Tbsp Pumpkin puree
- 3/4 Cup All purpose flour
- 1/8 tsp Salt
- 1/8 tsp Baking soda
- 1/8 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Ground Nutmeg+Cloves+cardamom+all spice
- 1/2 tsp Vanilla Extract
- 1/4 Cup Chocolate chips
1. In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined. Set aside.2. In a separate medium bowl sift flour, baking powder, baking soda all the spices and salt. Mix it well to form a dough. Add in the chocolate chips (saving some for pressing on top after baking) and chill for about 20-30 minutes.3. In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.4. Now take the dough out of refrigerator and roll it into 6 balls. Flatten them and bake for around 11-13 minutes. The cookies will look very soft in the centers but don't over bake them.5. Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for about 20 minutes on the sheet. And keep on a wire rack to get even more chewier.
- If you find your pumpkin puree is a little too wet, blot it with a paper towel to get rid of some of the moisture.
- I love a lot of spices in my pumpkin cookies you can adjust the spices to suit your palate.
- You can chill the dough in refrigerator for upto 2 days. Allow it come to room temperature before forming those balls.
- Cookies stay fresh at room temperature for 5-7 days. Baked cookies freeze well for 2 months. Thaw in the refrigerator or at room temperature before enjoying!