Pumpkin Chocolate Chip Cookies

By pschirk

Great way to use up left over pumpkin puree

Ingredients

• 2-1/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1 cup (2 sticks) unsalted butter, soften
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 tsp pure vanilla extract
• 2 cups semi-sweet chocolate chips

Details

Servings 35
Preparation time 15mins
Cooking time 60mins
Adapted from

Preparation

Step 1

1 - Preheat over to 375 deg F, and line 2 large baking sheets with parchment or cookie sheets
2 - In a small bowl, whisk flour, baking soda, pumpkin spice, and salt
3 - In a large bowl using hand mixer or mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4 - Scoop 1' balls onto prepared baking sheets , 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.