Pumpkin Chocolate Chip Cookie Recipe
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Makes 24 - 36 cookies.
Ingredients
- 1 cup softened unsalted butter
- 1 cup Baker’s sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup pumpkin pie mix
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups semisweet chocolate chips
Pumpkin Chocolate Chip Cookies Directions
1. Heat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mat.
2. In a large bowl, whisk or beat softened butter until smooth. Add brown sugar and Baker’s sugar a little at a time and whisk or beat until light and fluffy. Add eggs one at a time. Then mix in the vanilla, pumpkin puree and pumpkin pie mix.
3. In a separate bowl combine dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Fold dry ingredients into the wet ingredients until combined and fold in the chocolate chips.
4. Scoop the cookie dough onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Let them rest for a couple minutes on the baking sheet; remove and let them finish cooling on wire racks.
Enjoy!
Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
How to Make Pumpkin Cookies
These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall.
RECIPE:
If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.
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Pumpkin Spice Chocolate Chip Cookies | Delish
Get the full recipe from delish:
INGREDIENTS
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
DIRECTIONS
1. Preheat oven to 375° and line 2 large, rimmed baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4. Then, scoop 1” balls onto baking sheets, 2” apart, and bake until puffed up and golden around edges, about 12 minutes.
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Chewy Pumpkin Chocolate Chip Cookies! Vegan + SO GOOD!
How to make the BEST chewy pumpkin chocolate chip cookies! They're vegan, easy to make and perfect for Fall! Hope you enjoy! Recipe here:
More Cookie Recipes You Might Like:
Strawberry Chocolate Chip Cookies:
Nordic-Style Cardamom Sugar Cookies:
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0:00 Start
0:01 Pumpkin Chocolate Chip Cookies Recipe
0:29 Dry Ingredients
1:22 Wet Ingredients
1:55 Vegan Chocolate Chips
2:32 Mix and Bake
3:10 Decorate the cookies
3:45 Taste Test!
5:09 Freeze and Make Ahead Tips
6:37 More Vegan Cookie Recipes!
7:05 Thanks for Watching!
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I hope you enjoy this pumpkin cookies recipe!
How to Make Pumpkin Chocolate Chip Cookies
Candy Corn Mouse:
Red Velvet Cupcakes:
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These cookies are a perfect fall dessert. They are super fluffy, and are known as cake cookies :) I promise that you guys will love these so much!
Ingredients:
-1 Cup (2 sticks) unsalted butter
-1 Cup Sugar
-1 Cup brown sugar
-2 large eggs
-1 teaspoon vanilla extract
-1 can pumpkin puree
-3 cups all purpose flour
-2 teaspoons baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-2 cups (12 ounce bag) milk chocolate chips
Directions:
-Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line with parchment paper
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in vanilla and pumpkin puree. In a large bowl combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips. Scoop onto baking sheets and bake for 10-15 minutes.
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