Perfect Pumpkin Chocolate Chip Cookies
The perfect Pumpkin Chocolate Chip Cookie has subtle notes of pumpkin, loads of chocolate chips and is deliciously chewy.
Ingredients
- 1/2 C white sugar
- 1 C Brown Sugar
- 1 C unsalted butter, Cold
- 2 tsp vanilla extract
- 1/2 C pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt (I use morton's)
- 3 tsp baking soda
- 3 C all purpose flour
- 2 C semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add in the white sugar, brown sugar, and butter. Lock the mixer into place and turn on to 4 speed. Mix until the butter and sugar have combined. It will be a little clumpy. Add in the vanilla and the pumpkin puree. Continue to mix. Next add in the pumpkin pie spice, salt, and baking soda. Mix well. Turn the mixer off and add in the flour. Mix slowly until fully incorporated. Add in the chocolate chips and mix until just combined. Roll the dough into golf ball size balls. Place on a parchment paper lined baking sheet. Slightly flatten the cookies with you hand to help them create a nice shape in the oven. Bake for about 15 minutes, depending on your oven, until the edges just begin to brown. Allow them to cool for five minutes before removing to a wire rack.