Soft and chewy pumpkin chocolate chip cookies packed with delicious pumpkin spice flavor.
Ingredients
1/2cupbuttermelted
1/2cupgranulated sugar
1/4cupbrown sugarpacked
1/4cupplus 2 Tablespoons pumpkin puree
1 1/2cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking powder
1teaspoonbaking soda
1teaspooncream of tartar
2teaspoonscinnamon
1teaspoonpumpkin pie spice
1cupsemi-sweet chocolate chips
Instructions
In a large bowl, beat the melted butter, white sugar, and brown sugar for 2 minutes.
Add the pumpkin puree and beat until just combined. Set aside.
In a small bowl, whisk to combine the dry ingredients: flour, cinnamon, salt, baking powder, baking soda, cream of tartar, and pumpkin spice.
Beat the dry ingredients into the wet ingredients in two additions, then fold in the chocolate chips.
Refrigerate the cookie dough for at least 1 hour.
Preheat oven to 350 F. Line baking sheets with a silicone liner or parchment paper.
Use a cookie scoop to portion out the cookie dough. Slightly flatten with the back of the scoop.
Bake for 10-12 minutes, until cookies are set. Allow cookies to cool for 2-3 on the baking sheet then transfer to a wire cooling rack to cool completely.
Notes
How to store: cover well and store at room temperature for up to one week
Prep ahead: make the dough ahead of time, cover, and chill in the refrigerator for up to 3 days before baking