Pumpkin Chocolate Chip Cookies
Ingredients
-
½
cup
pumpkin puree
-
⅔
cup
firmly packed brown sugar
-
¼
cup
white granulated sugar
-
¼
cup
unsalted butter, melted
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
½
teaspoon
pumpkin pie spice
-
1½
cups
all-purpose flour
-
4
ounces
semi-sweet chocolate chips or wafers
-
to taste
none
flaky sea salt, for garnish
Instructions
- Whisk together pumpkin puree, brown sugar, white sugar, and melted butter until smooth.
- In another bowl, whisk together the dry ingredients: flour, baking soda, and salt.
- Combine the pumpkin mixture with the dry ingredients until no flour speckles remain.
- Fold in the chocolate chips or wafers.
- Chill the dough in the fridge for 1 hour.
- Preheat the oven to 350°F (175°C).
- Scoop out 6 cookie dough balls onto a parchment-lined baking sheet, spacing them about 4 inches apart.
- Bake for 11 to 13 minutes until puffy, then let them cool.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
98
Total fat
2g
Total carbohydrates
7g
Total protein
1g
Sodium
12mg
Cholesterol
2mg
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