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Ingredients
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- 1 cup pumpkin puree
- ¾ cup unsalted butter, at room temperature
- ½ cup brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Cook the pumpkin puree in a saucepan for about 10 minutes until thickened.
- Cream together the butter, brown sugar, and granulated sugar.
- Incorporate the cooled pumpkin puree and vanilla extract.
- Whisk together the dry ingredients in a separate bowl.
- Combine wet and dry mixtures, avoiding overmixing.
- Scoop and roll dough into balls, then freeze for at least 30 minutes.
- Preheat oven to 350°F, bake cookies for 10-12 minutes until slightly under-baked.
- Cool on baking sheet briefly, then transfer to a rack.
Notes
Ensure butter is at room temperature for easier mixing.
Using quality pumpkin puree enhances flavor.
Press extra chocolate chips on top of cookies before baking for added appeal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg