Guess what?!? It is officially fall today! I AM SO EXCITED!!! I can finally enjoy my pumpkin desserts, pumpkin drinks, and pumpkin decorations! And to start the season off right, I decided to mix up a batch of pumpkin chocolate chip cookies! Now, if you remember, I had made some chocolate chip cookies earlier this year – because hubby had requested them, and doesn’t believe that anything beats chocolate chip cookies. That is…until he tried these pumpkin chocolate chip cookies.
These cookies are light and fluffy, with just the right ratio of pumpkin to chocolate. And the best part of these is that the are healthy! You heard me right…because of the pumpkin puree in the recipe, these delicious treats require less butter. So you can eat like a million – guilt free!
- 1 1/2 cup flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1/2 tbsp vanilla extract
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a small bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, cream together butter, and sugars with an electric mixer on medium speed until light and fluffy. Add in egg and vanilla and beat until just combined. Stir in pumpkin puree until smooth, making sure not to over mix.
- Add flour mixture to butter mixture in small amounts, making sure to mix thoroughly between each addition. Gently fold in chocolate chips with a spatula.
- Drop dough onto cookie sheets in walnut sized balls, making sure to leave 2 inches in-between each. Bake for 10-12 minutes, or until edges are golden brown.
- Cool for 10 minutes on cookie sheet and then remove to cooling rack.
- Serve and enjoy!