Perfect Soft Batch Pumpkin Chocolate Chip Cookies
Your favorite chocolate chip cookie turned into a spiced pumpkin cookie, loaded with chocolate chips, perfect for Fall.
Ingredients
- 10 Tbsp unsalted butter, softened
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 6 Tbsp pumpkin puree
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch cloves
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 C all purpose flour
- 1 1/2 C semi-sweet chocolate chips
Instructions
- In a large bowl or stand mixer, cream together butter and sugars. Mix in pumpkin, vanilla and dry ingredients. Mix well until there are no streaks in the batter. Stir in chocolate chips. Cover and chill until dough is completely chilled and firm.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, place dough 2 inches apart on prepared baking sheet. Press additional chocolate chips into the tops of cookie dough if desired.
- Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat process with remaining dough.
- Store cookies in an airtight container.
Notes
*This is an egg-free recipe.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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