When in doubt eat chocolate and pumpkin! That has been my motto for the past month or so. This week, it means Pumpkin Chocolate Chip Cookies.
I love these cookies because they are soft and pillowy. I have a similar banana chocolate chip cookie recipe that I have been making for years but I recently added this pumpkin recipe to the mix. The texture and flavor adds an additional dimension to your basic chocolate chip cookie. And the pumpkin is just another way to enjoy the flavors of the fall season.
Speaking of fall, yesterday was the first day that it actually felt like the seasons were changing. There was a crisp chill in the air when I left the house, and all of our citrus trees have started turning color. Tonight it is supposed to be 42 degrees which means that I will definitely wear my jacket this weekend. I have to say that I am actually looking forward to some cooler weather so that I can wear my boots and scarfs. I don’t like it to get too cold, but just cold enough where I can wear something other than flip flops and shorts for a few weeks. And I absolutely love turning off the air conditioner and opening the windows.
Pumpkin Chocolate Chip Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 teaspoon pumpkin pie spice
- 1 cup butter (2 sticks) at room temperature
- 3/4 cup sugar
- 1 cup light brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1 1/2 cups chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder and pumpkin pie spice; set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add the dry ingredients and mix until combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition InformationCalories: 165, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 101mg, Potassium: 42mg, Carbohydrates: 23g, Sugar: 15g, Protein: 1g, Vitamin A: 24.8%, Vitamin C: 0.4%, Calcium: 2.3%, Iron: 4.2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.