Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are a fall twist on your favorite! Crisp on the outside and buttery delicious on the inside!
|3 1/3 cups||all purpose flour|
|3/4 teaspoon||baking soda|
|16||tbsps unsalted batter melted and cooled|
|1 1/4 cup||packed light brown sugar|
|1/2 cup||granulated sugar|
|1||large egg yolk|
|1/2 cup||100% pureed pumpkin|
|2 cups||milk chocolate chips|
Preheat your oven to 325 degrees. Line a baking sheet with parchment paper or a silicon mat and set aside.
In a large bowl mix together the flour, baking soda, salt, cinnamon, and nutmeg.
Mix together the melted butter, brown sugar, and granulated sugar until smooth, about one minute. Add in the egg yolk, then the vanilla, then the pumpkin and mix until just combined.
Gradually mix in the flour mixture about a half cup at a time until combined being careful not to over mix. Stir in the milk chocolate chips. Make
1 1/2 TBSP dough balls
and place about two inches apart. Bake for 17 minutes or until the edges of the cookies just begin to brown.
Let sit on the baking pan two minutes, then remove to a cooling rack and allow to cool completely.