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Pumpkin Chocolate Chip Cookies

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Deliciously soft and chewy Pumpkin Chocolate Chip Cookies, perfect for fall gatherings.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prep your baking sheets by lining them with parchment paper or silicone mats.
  3. Whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
  4. Cream the butter with granulated and brown sugar until light and fluffy.
  5. Incorporate the egg yolk, vanilla extract, and pumpkin puree until well mixed.
  6. Combine the dry mixture with the wet ingredients gradually.
  7. Fold in the chocolate chips gently.
  8. Scoop tablespoon-sized portions onto baking sheets, spacing them out.
  9. Bake for 10-12 minutes until edges are golden.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For best results, use high-quality vanilla extract and pure pumpkin puree. Store cookies in an airtight container for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-chocolate-chip-cookies-2/

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