Pumpkin Chocolate Chip Cookies

Ooey, gooey chocolate chip cookies with a spin - they are made with pumpkin! Combining delicious Pure Pumpkin with a classic cookie recipe makes a seasonal flavour part of your everyday cookie catalogue.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Difficulty Level Easy
Servings 32

Ingredients
  

  • cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 cup (125 mL) granulated sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) E.D.SMITH® Pure Pumpkin
  • cups (375 mL) milk chocolate chips

Directions
 

  • Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper. Whisk together flour, baking soda and salt.
  • In separate bowl, using electric beaters, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Beat in pumpkin purée until blended. Stir in flour mixture until combined; fold in chocolate chips.
  • Drop cookies, by heaping tablespoonfuls, about 2 inches (5 cm) apart, onto prepared pans. Bake, in batches, for 15 minutes or until tops are set and bottoms are golden brown. Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.

Tips

  1. Store in airtight container for up 2 days or freeze for up to 2 weeks.
  2. Stir 1 cup (250 mL) chopped nuts, such as pecans, walnuts or almonds in with the chocolate if desired.
  3. Substitute semi-sweet chocolate chips for milk chocolate if desired.
Type Cookies, Bars & Squares - Pastries
Season/Occasion Birthdays - Holiday, Christmas & New Years - Kid Friendly - Thanksgiving, Autumn & Halloween

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