Pumpkin Chocolate Chip Cookies

Updated at: Sat, 26 Oct 2024 22:23:45 GMT

Step 1

Preheat the oven to 350°F. Line two half-sheet trays with parchment paper.

Step 2

In a large mixing bowl, beat the butter with a rubber spatula to loosen it up, then beat in the sugar, cinnamon, pumpkin pie spice (if using), salt, baking soda and baking powder.

Step 3

Add the vanilla and puréed pumpkin to the bowl and whisk until combined. (The mixture may begin to look split. Don’t worry, it’ll come back together with the flour.)

Step 4

Using the rubber spatula, fold in the flour until just a few streaks of white remain, then fold in the chocolate chips just until evenly incorporated.

Step 5

Dole out eight dough balls per tray, about 3 tablespoons each, in a staggered formation. (I like to use a 1.5-ounce cookie scoop but you can also use two spoons to scoop and scrape them out.) Top each dough ball with 4 or 5 of the remaining chocolate chips, if desired.

Step 6

Bake, one tray at a time, for 13 or 14 minutes, until they look just dry on the tops. Allow to cool on the tray for 5 to 10 minutes then carefully transfer to a wire rack to cool completely.

Step 7

Notes: There are many recipes online for pumpkin pie spice, and really, you can customize it to your tastes and what you have on hand. Here’s one that I used. I used Libby’s pumpkin purée, which is the most common at American stores and the one Maya uses as well. If you use the brands from Trader Joe’s or Whole Foods, they tend to be a little bit more watery, so you may have to build in 1 or 2 more minutes in the oven. You can get more cookies per batch if you make 2/2.5-tablespoon dough balls, just shorten the baking time by a minute or two.

↑Support creators by visiting their site 😊

0 liked

0 disliked