Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Provenzano's Market pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg, room temperature
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees
- Place the butter in the bowl of a stand mixer with a paddle attachment (or a hand mixer can be used instead)
- Pour in the sugar and brown sugar, and cream together (aka mix together) until light and fluffy, making sure to scrape down the sides of the bowl every so often
- Stir in the egg, and vanilla, and mix until well combined
- Stir in the pumpkin puree and mix until well combined
- In another bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice; use a whisk to mix them together well
- Slowly pour the flour into butter/sugar mixture and mix until just combined
- Stir in the chocolate until evenly mixed, scraping down the sides of the bowl to make sure everything is mixed in being careful not to over-mix
- Use a cookie scoop (or two spoons) to scoop out the dough onto a baking sheet lined with parchment paper; you can make them any size you like, but I do the size of about 2 tablespoons, if making them smaller or larger make sure to adjust the baking time
- Evenly space the cookies out onto a baking sheet so they are at least a couple of inches away from each other
- Bake for 10-12 minutes depending on their size; until the edges are starting to become golden
- Allow to cool
- *These are best the day they are made because they will have a slight crunch to them. They are delicious the day after as well but they will be softer due to the moisture in the pumpkin
Notes
Make sure all your ingredients are room temperature. This will help them combine nicely.
Careful not to over-mix once you add in the flour, this will create a tough cookie.
Use a cookie scoop if you can! If they are all different sizes then you will have some cookies that are overbaked and others that are underbaked. If they are all the same size then you don’t have to worry about that.
Line your baking sheet with parchment paper. I can’t tell you how many people I see put their cookies directly on the baking sheet and my whole body cringes!
Store these in an airtight container once they have cooled. They will be good for 2-3 days but these ones, in particular, are best the day they are made.