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
- ¼ Cup Unsalted Butter (Melted, room temperature)
- 2 (20 gms) Tbsp Light brown sugar
- ¼ 50 gms) Cup Granulated Sugar
- 3 Tbsp Canned Pumpkin puree (blotted)
- ¾ Cup All purpose flour
- ⅛ tsp Salt
- ⅛ tsp Baking soda
- ⅛ tsp Baking powder
- ¾ tsp Ground cinnamon
- ⅛ tsp (each) Ground Ginger + Cloves + Nutmeg + Allspice
- ½ tsp Vanilla Extract
- ¼ Cup Chocolate chips
- 2 Tbsp Dark Chocolate Chunks (Optional)
In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined. Set aside.
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.
In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.
Now take 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.
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 for a few hours on wire rack to get even more chewier cookies.
Pumpkin Puree: Blot it with a few paper towels to get rid of some of the moisture.
Spices: If you desire, you may replace all the spices used with ½ tsp of Pumpkin Pie spice. Don't leave out Cinnamon in this case.
- You can chill the dough in refrigerator for up to 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!
Serving: 1Cookie | Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Sodium: 83mg | Sugar: 20g