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
10tablespoonsunsalted buttersoftened, or vegan butter
1/3cupplus 1 tablespoon pumpkin puree
1 ½teaspoonsvanilla extract
1 ½teaspoonspumpkin pie spice
1cupchocolate chips of choiceUse dairy-free for vegan
Preheat the oven to 350 and line baking sheet with parchment paper.
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 until combined. Dough will be soft but scoopable.
Fold in the chocolate chips until just incorporated.
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. Press additional chocolate chips on top of cookie dough if desired.
Bake larger cookies 13-15 minutes for large, 10-12 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.
For this recipe, I made the smaller cookies, and they were delish!