IT'S PUMPKIN SPICE EVERYTHING SEASON! TRY THESE PUMPKIN CHOCOLATE CHIP COOKIES

Fall is upon us and you know what that means: time for pumpkin spice everything! These soft, chewy, and delicious pumpkin chocolate chip cookies will become a fast favorite, plus they make your kitchen smell amazing. Who needs a PSL when you can have a PSCCC?!

PUMPKIN CHOCOLATE CHIP COOKIES

YIELD: 30 cookies

TIME: Approximately 50 minutes

INGREDIENTS

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 3/4 tsp baking soda

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/8 tsp ground cloves

  • OR if you don’t have all these spices on hand, substitute 2 1/2 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 1/2 cup granulated sugar

  • 1/2 cup packed light-brown sugar

  • 1/2 cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup canned pumpkin puree (NOT canned pumpkin pie filling)

  • 1 1/2 cups semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. (Don’t grease the baking sheets, as this will cause cookies to spread and brown too much.)

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds. Set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined.

  4. Mix in egg and vanilla then blend in pumpkin puree.

  5. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).

  6. With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.

  7. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto lined baking sheets, spacing cookies two inches apart.

  8. Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.

  9. Allow to cool several minutes before transferring to a wire rack to cool.

  10. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout). They can be frozen for up to 2 months.

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Courtney PepperComment