★ 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. Frequently asked questions about chocolate chip pumpkin cookies. Can I use fresh pumpkin instead of canned? Can I double the pumpkin chocolate chip cookie recipe?

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. You can cook ★ Pumpkin Chocolate Chip Cookies ★ using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of ★ Pumpkin Chocolate Chip Cookies ★

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

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. Home » Dessert » Cookies » Soft Pumpkin Chocolate Chip Cookies.

★ Pumpkin Chocolate Chip Cookies ★ step by step

In a medium bowl. Whisk melted butter, Br. Sugar, granulated sugar. Until no lumps remain. Whisk in vanilla & pumpkin..
In a large bowl mix all the dry ingredients . ( I used 1&1/2 tsp.pumpkin pie spice )..
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)..
Cover & chill for 30 minutes or up to 3 days.Chilling dough is a MUST DO !!!.
Take dough out of refrigerator. Preheat oven to 350º. Line a large baking sheet with parchment paper..
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..
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. That's just a serious match made in heaven. These pumpkin chocolate chip cookies are not only grain free, gluten free, and made with zero refined sugar or eggs, but they feature real pumpkin (no flavors) and even gut healing collagen and gelatin! These pumpkin chocolate chip cookies are the essential fall cookie! Chewy and cake-like, they're sure to be a hit at your next tailgate or fall party.