Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, delicious and celebrate the perfect flavors of fall. Pumpkin puree is placed in these chocolate chip cookies in place of eggs. Pumpkin spice makes these an autumnal favorite!
Servings: 16 cookies
- 1/2 cup pumpkin puree
- 2/3 cups firmly packed brown sugar
- 1/4 cup white granulated sugar
- 1/4 cup unsalted butter melted
- 1 1/2 (187grams) cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 4 ounces semi-sweet chocolate chips or *wafers (1/2 cup)
- Flakey sea salt for garnish
In a medium bowl, add the pumpkin puree, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to really get in there and make sure it's super smooth.
In another medium bowl, whisk together the all-purpose flour, baking soda, salt and pumpkin pie spice. Pour the pumpkin mixture into the dry ingredients, and using a spatula, mix it until you no longer see any speckles of flour.
Pour in the chocolate chips or wafers and fold them in until evenly disbursed.
Cover the dough with plastic wrap and transfer to the fridge for 1 hour. This will firm up the dough--it'll be super soft when you mix it all up!
Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes. These cookies will be puffy when they come out of the oven but will fall as they cool.
Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature.
Serving: 16g | Calories: 98kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 21mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 68mg