cookiesfall

pumpkin chocolate chip cookies

these just might be my favorite cookies of all time! biting into these feels like biting into a tiny cake, perfection! the fluffiness on the inside is unexplainable and the pumpkin, chocolate chip, pairing is unmatched! pumpkin chocolate chip cookies are always the first recipe i make in the fall, and i probably make it more than 5 times every year! don't waste making these delicious cookies, and try not to eat all of them at once!

prep: 15 mins   bake: 13 mins   cool down: 15 mins   overall: 45 mins

servings: 26 cookies

serving: 1 cookie | calories: 147cal | carbohydrates:18g | protein: 1g | fat: 7g | saturated fat: 5g | cholesterol: 5mg | sodium: 74mg | potassium: 125mg | fiber: 1g | sugar: 10g | vitamin A: 695IU | calcium: 28mg | iron: 1.1mg  

ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup olive oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3/4 cup chocolate chips

1. set-up

  1. preheat oven to 350F.
  2. line baking sheets with parchment paper.

2. dry ingridients

in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

2 cups flour, 2 tsps baking powder, 3/4 tsps baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt

3. wet ingredients

  1. in bowl of electric stand mixer or handheld mixer, beat together sugars and olive oil until completely combined.
  2. mix in egg and vanilla until combined.
  3. blend in pumpkin puree.

1/4 cup granulated sugar, 1/2 cup packed light-brown sugar, 1/2 cup olive oil, 1 egg, 1 tsp vanilla, 1 cup pumpkin puree

4. combine

  1. with mixer on low speed, slowly add in flour mixture until nearly combined. 
  2. fold in chocolate chips.

3/4 cup chocolate chips

5. bake

  1. drop dough 2 tablespoons at a time (i recommend using a 2 tbsp cookie dough scoop) onto baking sheets lined with parchment paper, pacing and inch or two apart (they don't spread much).
  2. bake for 13 minutes. cookies will be soft to the touch but will firm up as they cool
  3. allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

if you enjoyed this recipe, please leave a review below, i love hearing from you guys!

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