How to Cook Perfect ★ Pumpkin Chocolate Chip Cookies ★

★ Pumpkin Chocolate Chip Cookies ★. Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season- I mean fall- takes over. Out of all my pumpkin recipes, you're looking at one of the best. These are the absolute BEST Pumpkin Chocolate Chip Cookies! This is one of my most requested recipes and gets rave reviews! Just follow the steps below to get started and scroll down.

If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator. All Reviews for Pumpkin Chocolate Chip Cookies III. You can have ★ Pumpkin Chocolate Chip Cookies ★ using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of ★ Pumpkin Chocolate Chip Cookies ★

1. You need 1/2 cup of unsalted butter- melted.
2. Prepare 1/4 cup of packed light or dark brown sugar.
3. You need 1/2 cup of granulated sugar.
4. You need 1 tsp of vanilla extract.
5. Prepare 6 tbsp of Pumpkin puree.
6. It's 1 1/2 cup of all-purpose flour.
7. It's 1/4 tsp of salt.
8. Prepare 1/4 tsp of baking powder.
9. Prepare 1/4 tsp of baking soda.
10. It's 1 1/2 tsp of ground cinnamon.
11. It's 1/4 tsp of each - cloves, nutmeg, all spice.
12. Prepare 1/2 cup of semi- sweet chocolate chips.

Pumpkin Chocolate Chip Cookies are a fun spin on a classic! Take the average chocolate chip cookie and add in some canned pumpkin for a tasty fall dessert! There is pumpkin in them (and pumpkin pie spice), but they are still most definitely chocolate chip cookies. Home » Dessert » Cookies » Soft Pumpkin Chocolate Chip Cookies.

★ Pumpkin Chocolate Chip Cookies ★ step by step

1. In a medium bowl. Whisk melted butter, Br. Sugar, granulated sugar. Until no lumps remain. Whisk in vanilla & pumpkin..
2. In a large bowl mix all the dry ingredients . ( I used 1&1/2 tsp.pumpkin pie spice )..
3. Pour wet ingredients into dry & mix together with a large wooden spoon. The dough will be very soft.Fold in chocolate chips. They may not stick to the dough. But do your best. ( My dough was not very wet. I had no problem)..
4. Cover & chill for 30 minutes or up to 3 days.Chilling dough is a MUST DO !!!.
5. Take dough out of refrigerator. Preheat oven to 350º. Line a large baking sheet with parchment paper..
6. Roll dough into balls. About 1&1/2 Tbsp. ( I used a #20 scoop). Slightly flatten. Bake 8-10 minutes. The cookies will look very soft & underbaked. Remove from oven. Press a few more chips in them. If you want them flatter . Flatten them a little bit when they come out of oven..
7. Allow to cool for at least 10 minutes on a cookie sheet. Before removing to cool. Let them sit 1 hour before you eat any. ( I doubled this & got 24)..

But sadly, some parents aren't so lucky - and that's why we're partnering with OXO today to share a delicious recipe - these Soft Pumpkin Chocolate Chip Cookies - as part of their "Be a Good Cookie" program benefiting. These pumpkin chocolate chip cookies are super soft and pillowy and packed with pumpkin pie flavor! Bonus: this recipe makes a BIG batch of cookies. These pillowy, cakey, pumpkin chocolate chip cookies fit that bill. I actually have a pumpkin cookie that I posted last year that was the base that I started with for this cookie.