It’s understandable why this is one of our most popular fall treats. The cookie dough is transformed into a pillow-like cookie with big autumnal sensations by the addition of pumpkin puree and pumpkin spice to formed pumpkin chocolate chip cookies.
To freeze extra dough for later use, roll it into balls and place them immediately onto a baking sheet that has been lined with parchment paper or a Silpat. Place the entire tray in the freezer, then cool for about 4 hours, or until frozen. Put your dough balls back in the freezer after transferring them to a sealable bag or container. The dough doesn’t need to be defrosted before baking; just bake it for a few minutes longer to reach the desired doneness.
Pro tip: Do you want these to look even more chocolatey? Keep a few aside to sprinkle on top of the scooped cookies just before baking.
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- 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. packed 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
- Put two big baking sheets in the oven and preheat to 375 degrees.
- Mix the flour, baking soda, salt, and pumpkin spice in a small bowl.
- Butter and sugars should be creamed with a hand mixer in a big basin until frothy and light. After combining the pumpkin, egg, and vanilla essence, add the flour mixture. Until no raw flour is visible, beat on low, then stir in chocolate chips. Dough should be chilled for 30 minutes.
- Scoop 1″ balls onto the prepared baking sheets, spacing them 2 inches apart, and bake for 12 minutes, or until they puff up and turn golden around the edges.