There are very few things that rival freshly baked chocolate chip cookies, but these pumpkin chocolate chip cookies come close! With half the fat of a traditional chocolate chip cookie, these pumpkin chocolate chip cookies are just as rich and delicious, with a hint of fall spice thanks to a pinch of cinnamon and pureed pumpkin.
Pumpkin Chocolate Chip Cookies:
- ½ cup melted salted butter
- ½ cup pureed pumpkin
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 cups + 2 tbs all pourpose flour
- 1 tsp baking soda
- ¾ 10 oz bag of semi-sweet chocolate chips
Preheat oven to 375 degrees.
Melt butter in a small saucepan then in the bowl of a standing mixer, add in the hot butter, pumpkin puree, and both sugars. Beat everything on medium speed for 3-5 minutes until it resembles a caramel. Next, add in the vanilla and beat in the eggs one a time.
In a separate bowl, combine 2 cups of flour, cinnamon, and baking soda, and add into the wet mixture in three batches, mixing just until everything is combined. Once the dry ingredients are incorporated into the wet ingredients, mix the remaining two tbs flour with the chocolate chips and add those to the batter.
Line a baking sheet with parchment paper or silicone baking mat, and use a 1 ½ – 2 inch diameter cookie scoop to scoop cookies onto baking sheet. This recipe makes about 48 cookies.
Bake for 8 minutes until cookies rise and are cooked, but still chewy. Allow the pumpkin chocolate chip cookies to cool on the baking sheet for 5 minutes and then enjoy!