Pumpkin Chocolate Chip Cookies
Easy Pumpkin Chocolate Chip Cookies! Super soft cookies with hints of pumpkin and cinnamon. Delicious as is, or top them with a little cream cheese frosting!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups milk chocolate chips I recommend Ghirardelli Milk Chocolate Chips
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Pre-heat your oven to 375 degrees F.
- In a large bowl, sift together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine butter, sugar, and brown sugar. Beat on medium speed until smooth and creamy.
- Add in vanilla and eggs and mix well.
- Slowly mix the dry ingredients in with the wet, then add in pumpkin, cinnamon and nutmeg.
- Stir in milk chocolate chips until incorporated.
- Begin dropping tablespoons of batter on ungreased cookie sheets, about two inches apart.
- Bake for 10-12 minutes, or until the cookies start turning brown.
- Allow the cookies to cool for a few minutes before carefully transferring them to a cooling rack. These cookies are going to be soft. A good spatula will help you transfer the cookies without the soft cookie falling apart.
- Allow the cookies to cool completely before eating.
- Store in an air-tight container.
- Yields 4 dozen cookies.