Soft Pumpkin Chocolate Chip Cookies
These homemade pumpkin chocolate chip cookies are a fall must have dessert!
Servings: 30
Ingredients
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 cup cane sugar or white sugar
- ⅓ cup butter melted
- 12 oz semi sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt
- In a separate bowl, cream together the sugar, canned pumpkin, melted butter, vanilla extract, and egg
- Add the dry ingredients to the wet, and beat to combine
- Fold the chocolate chips into the pumpkin cookie batter
- Drop the batter by spoonfuls onto a baking sheet and top with additional chocolate chips, if desired
- Bake the pumpkin chocolate chip cookies at 350 degrees for 12 - 15 minutes
- Transfer to a wire cooling rack to cool completely
Notes
To easily make these cookies dairy free, use vegan butter and dairy free chocolate chips!
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 148mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1348IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg