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Bakery Style Pumpkin Chocolate Chip Cookies

  • 30minutes
  • 147calories

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Source: baking.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1 cup sugar

  3. 1 teaspoon cinnamon

  4. 1/4 teaspoon nutmeg

  5. 1/4 teaspoon ground ginger

  6. 1/8 teaspoon ground cloves

  7. 1 teaspoon baking soda

  8. 1/4 teaspoon baking powder

  9. 1/4 teaspoon salt

  10. 2 large eggs

  11. 1 cup canned pumpkin

  12. 1/2 cup butter (slightly melted)

  13. 1 cup semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.

  2. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.

  3. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.

  4. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.

  5. Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.

  6. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.

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