Description
These chocolate chip pumpkin cookies are slightly crispy on the outside, and soft and chewy on the inside!
Ingredients
- 113 grams Unsalted Butter, melted
- 100 grams Granulated Sugar
- 50 grams Brown Sugar
- 1 teaspoon Vanilla Extract
- 86 grams Pumpkin Puree
- 190 grams Plain Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Salt
- 90 grams Chocolate Chips
Preparation
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in the vanilla, and pumpkin puree until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
Pour the wet ingredients into the dry ingredients, and mix together using a spatula. Fold in the chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
Preheat the oven to 350ºF (176ºC) and line a baking tray with parchment paper, or a silicone mat.
Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray. Flatten slightly, and bake for 8–10 minutes. The cookies will look soft and underbaked. Remove from the oven, then press a few more chocolate chips on the tops for looks. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
