The pumpkin train continues! Honestly, I have never made so many pumpkin recipes in a week before! After I made the pumpkin sausage soup and the crumbled pumpkin bread, my daughter asked me to make pumpkin chocolate chip cookies! Since she is the baby of the family,
I tend to spoil her, and making cookies aren’t a big thing. I guess it’s because it’s October and we have pumpkin on the brain!
These little cookies are so moist and full of flavor! I didn’t want to eat them all by myself so I sent Lisa to deliver them to her siblings that live only blocks away. I love sharing the love!
- Preheat oven to 375° and line two large baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
- In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until well combined, then fold in chocolate chips. Refrigerate dough for 30 minutes.
- Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.