Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies with Fall Spices
Ingredients for Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups semi-sweet chocolate chips
Directions:
Preheat your oven to 350F 175C. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients and stir until combined.
Fold in the chocolate chips.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes
Kcal: 220 kcal Servings: 24 cookies
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