Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp hot water
- 1/4 tsp salt
- 1-1/2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup semisweet chocolate chips
Instructions
- Wash hands with soap and water.
- Preheat oven to 350ºF. Line 2cookie sheets with parchment paper or silpats.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin, egg yolk, and vanilla.
- In a small bowl, whisk together baking soda and HOT water. Pour into butter/pumpkin mixture and beat to combine. Add flour, salt, and spices mixing until just combined. Stir in chocolate chips.
- Don’t eat raw dough or batter.
- Scoop 1” balls onto lined cookie sheet 2” apart from one another. Sprinkle with additional chocolate chips, if desired.
- Wash hands with soap and water.
- Bake cookies for 9-11 minutes or until edges begin to turn golden. Remove from oven and allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.