I LOVE chocolate chip cookies. They are my go to fav! I also love October, fall weather, fashion and desserts. So, how fun are pumpkin chocolate chip cookies?!
When I originally came across this recipe on Pinterest, shout out to Spend with Pennies, I wanted to give the recipe a try. I was hoping that the pumpkin spice didn’t overshadow the chocolate chip or vice verse. Let me tell you, they did not disappoint. These cookies are soft, filled with a subtle and perfect pumpkin spice flavor, and topped off with a hint of chocolate.
p.s. these are a crowd pleaser and perfect for a fall potluck and/or thanksgiving dessert!
Check ’em out 🙂
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
dozen
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Ingredients
- 2 cups unbleached all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt I like to use pink himalayan or kosher
- 1 tsp pumpkin pie spice a must!
- 1/2 cup unsalted butter room temp or softened (not melted)
- 1/2 cup sugar
- 1/2 cup brown sugar not packed
- 1 tsp vanilla extract
- 3/4 cup organic pumpkin puree
- 1 1/2 cups mini chocolate chips
Ingredients
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Instructions
- In a mixing bowl, combine dry ingredients: flour, baking powder/soda, salt, and pumpkin spice.
- In a separate mixing bowl, cream together the butter and sugars. Add vanilla, mix. Add pumpkin puree and egg, mix.
- Add the dry mix to the wet mixture and stir until combined. Then, add in the chocolate chips and mix.
- Place the dough in the refrigerator for 15 minutes
- Line a baking sheet with parchment paper, and using a cookie scoop (or 2 spoons if you do not have one), scoop the cookies on to the sheet.
- Bake at 375 for 14-16 minutes. Remove from oven and transfer the cookies on the parchment paper on to a counter top or cooling rack.
- Enjoy!
Recipe Notes
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