Pumpkin chocolate chip is my favorite to cook and make. These cookies are soooooo much yummy, they full of chocolate chip and pumpkin flavors.
They easily make with nine ingredients, just only nine. And easily ready in 30 mins. Next time you want some sweets, must try these Pumpkin Chocolate Chip Cookies Recipe. I promised you to like it and was disappointed to make it.
Pumpkin Chocolate Chip Cookies Recipe Ingredients
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- ¾ cup chocolate chips
- 2/3 cup pumpkin purée
- 1¼ tsp pumpkin pie spice
- 1 tsp baking soda leveled
- ¼ cup melted coconut oil or melted butter
Of course, is our main ingredient, pumpkin cookies are tasteless. Pumpkin makes cookies smooth and moist and fills them with pumpkin flavor.
- Brown Sugar
I LOVE the molasses flavor of brown sugar in fall cooking. It also gives these cookies a chewier, darker texture than white or brown sugar.
- Melted coconut oil or melted butter
For richness and yummy flavor
- Baking soda
It helps to increase and rise the size of cookies.
- All-purpose flour
Do not use cups for it, just a spoon and level it.
- Vanilla extract and pumpkin pie spice
For a warm, luscious depth of flavor.
- Chocolate chips
Dark chocolate chip I love the most, so I use it, and you have the choice you add what you like
- And sea salt
To make Cookies flavor well!
How to Make Pumpkin Chocolate Chip Cookies
First wet ingredients
They can make it very easy. Firstly, combine wet ingredients well and combine it. Add brown sugar, butter or oil, pumpkin, and vanilla in a large bowl and mix it well until it combines.
Second step, dry ingredients
We’re going to add our dry ingredients to make our recipe more delicious and yummy. Now add Sprinkle the pumpkin pie spice, baking soda, and salt and mix well in a wet mixture. Combine it still, and that time it mixture looks well and floofy. So our Pumpkin Chocolate Chip Cookies cook tastier.
Add the flour and mix again. Stir until the cookie dough is just mixed. Don’t mix too much here or the cookies will be thick.
Now we add the flour and mix it again in the mixture. Stir the mixture and combine the flour in the mixture. Don’t over-mix the mixture, otherwise, cookies get dense.
Mix the chocolate chips in the mixture to make it Chocolatey….. yummy. Chocolate chip gives him a tasty and delicious taste. Finally, bake. Use a 2-tbsp cookie scoop to scoop the batter onto parchment-lined baking sheets. Bake it at 350 °F for its perfect cook and crispy taste. Bake it for the perfect cook and leave him 10 to 12 mins to get golden brown around the edges of the cookies.
Allow the cookies to cool completely on the baking sheets before eating and touch. Enjoy!
Let them cool on the baking sheet. . These cookies will be very soft once out of the oven and may feel a little puffy. It’s going well! Let them cool on the sheet, and they’ll firm up nicely while still retaining a soft, chewy middle part. Save some for later. If you’re not going to polish these Pumpkin Chocolate Chip Cookies right away, store them in an airtight container at room temperature for up to 3 days.
After that, freeze them for up to 3 months. Let frozen cookies thaw at room temperature or thaw in the microwave for 2030 seconds. One advantage of the microwave method is that the chocolate chips become incredibly dark and sticky. So good!! Change mixing. We love the chocolate chips in this recipe, but another mixing would be perfect here too! Try replacing some or all of the chocolate with dried cranberries, chopped walnuts, or pecans. Make them vegan. Use coconut oil instead of butter and choose lactose-free chocolate chips. I love the Enjoy Life brand!