Pumpkin Chocolate Chip Cookies (Soft Batch)

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice 
  • 1/2 teaspoon salt
  • 1  1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pure pumpkin (I use Libby’s 100% pure pumpkin)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips

 

DIRECTIONS

Preheat oven to 350 degrees f. then grease baking sheet(s) or use parchment paper.

In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well.

In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.

Slowly add flour mixture to the pumpkin batter, mixing until just blended - do not over mix.

Last, add  chocolate chips until evenly blended  - do not over mix. 

Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).

Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.

Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.  Enjoy

Makes approximately 3 dozen cookies.

Tip

I like to sprinkle a few extra mini chocolate chips on top of each cookie before baking.