Small-batch Chocolate Chip Pumpkin Cookies
Ingredients
-
2
tablespoons
unsalted butter
-
½
cup
all-purpose flour
-
¼
teaspoon
baking soda
-
⅛
teaspoon
salt
-
¼
teaspoon
ground cinnamon
-
a pinch
ground ginger
-
a pinch
ground cloves
-
a pinch
nutmeg
-
a pinch
allspice
-
2
tablespoons
granulated sugar
-
2
tablespoons
brown sugar
-
1
large
egg yolk
-
¼
teaspoon
vanilla extract
-
1
tablespoon
canned pumpkin puree
-
¼
cup
semi-sweet chocolate chips
Instructions
- Melt the butter in a microwave-safe bowl and let it cool slightly.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Combine the cooled butter with the granulated and brown sugar, whisking until smooth.
- Add the egg yolk, vanilla, and pumpkin puree to the butter mixture and whisk until well mixed.
- Stir in the flour mixture until just combined, then fold in the chocolate chips.
- Chill the batter in the freezer while preheating the oven to 350°F.
- Drop rounded spoonfuls of the batter onto a lined baking sheet and flatten slightly.
- Bake for 9 to 12 minutes until set and lightly browned on the bottom.
- Cool on the baking sheet before enjoying.
Nutrition Facts (estimated)
Servings
5 cookies
Calories
193
Total fat
9g
Total carbohydrates
27g
Total protein
2g
Sodium
140mg
Cholesterol
37mg
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