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5 from 1 vote

Soft Batch Pumpkin Chocolate Chip Cookies

Delectable, insane, spiced, soft-batch pumpkin chocolate chip cookies are pure "Pumpkin Nirvana". You won't want to miss out on these!
Author: Kim Lange

Ingredients

  • 10 tablespoons unsalted butter softened, or vegan butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1/3 cup plus 1 tablespoon pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chip cookies (I used Ghirardelli)

Instructions

  • Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
  • In a medium bowl, add butter and both sugars and beat with a mixer until light and fluffy.
  • Add the vanilla and pumpkin and mix until combined.
  • Add the pumpkin pie spice, cinnamon, flour, baking soda, baking powder and salt and beat on a low speed, until combined well.
  • Fold in the chocolate chips until just incorporated.
  • Cover and chill until dough is firm. (at least a half an hour)
  • Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, about 2 inches apart. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
  • Bake one tray of cookies at a time, 13-14 minutes for large, 10-11 minutes for small and allow cookies to rest approximately two minutes before transferring to a wire rack to cool.
  • Makes 1 dozen large or 2 dozen small cookies.
  • Store cookies in air-tight container.

Notes

For this recipe, I made the smaller cookies, and they were delish!