It's that time of year when we crave all things pumpkin! These soft cookies are packed with that pumpkin spice flavor! So pick up a can of pumpkin puree and whip up a batch of these delicious cookies. You can even throw in some extra chocolate chips! Don't worry, I won't tell...
- 1/2 cup Butter (room temperature)
- 1 1/2 cups Sugar
- 1 Lg. Egg
- 1 tsp Vanilla
- 1 cup Canned Pumpkin
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 2 1/4 cup Flour
- 1 1/2 cups Chocolate Chips
- Preheat your oven to 350 degrees and prepare baking sheets by lining them with parchment paper.
- In a mixing bowl, or a stand mixer fitted with a paddle attachment, cream the butter and sugar.
- Beat in the vanilla and egg.
- Beat in the pumpkin puree, baking powder, baking soda, ground cinnamon, nutmeg and cloves.
- Scrape down the sides of the bowl with a rubber spatula and stir in the flour and chocolate chips with a wooden spoon or at a low speed in a stand mixer.
- Important Tip: This cookie dough is stickier than your average cookie dough. Don't worry, and don't add more flour. You'll end up with dry cookies if you do.
- Scoop out dough with a #40 cookie scoop onto the prepared cookie sheets and bake at 350 for 12-14 minutes.
- Cool on a wire rack before eating.
- Dairy Free Substitutions - You can use dairy free chocolate chips in place of the chocolate chips. You can also use plant butter in place of the regular butter.
- Remember - Pumpkin puree is canned pumpkin not pumpkin pie filling or pumpkin pie mix.
- silicone baking mat. You can just spray a baking sheet with non-stick cooking spray, however, the cookies will spread more as the dough will slide on the grease when expanding during the baking process rather that having some grip. - For best results, bake these cookies on baking sheets lined with parchment paper or a
- Cookie Scoop - Use a #40 cookie scoop to portion dough. Uneven dough amounts makes for uneven baking. You'll have smaller ones that end up overdone because you're waiting for the bigger ones to be done or big doughy ones with some smaller ones perfectly done. Uniform sizes work best.
- Don't add too much flour - This cookie dough is a little bit sticky. If you add enough flour to make the dough not sticky you will end up with dry cookies that bake into round, dense, balls.
- Don't over bake - Err on the side of under baked if you aren't sure if your cookies are done. Do your first batch and 12 minutes. Let them cool slightly before checking for doneness in the middles. Add an additional minute or two to the second batch if necessary.
- Nutritional Disclaimer
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