a Pumpkin Chocolate Chip Cookies a Recipe

Name: a Pumpkin Chocolate Chip Cookies a
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter- melted; 1/4 cup packed light or dark brown sugar; 1/2 cup granulated sugar; 1 tsp vanilla extract; 6 tbsp Pumpkin puree; 1 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 1/4 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/4 tsp each - cloves, nutmeg, all spice; 1/2 cup semi- sweet chocolate chips

Servings: persons

1/2 cup unsalted butter- melted
1/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
6 tbsp Pumpkin puree
1 1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp each - cloves, nutmeg, all spice
1/2 cup semi- sweet chocolate chips

1
In a medium bowl.
2
Whisk melted butter, Br.
3
Sugar, granulated sugar.
4
Until no lumps remain.
5
Whisk in vanilla & pumpkin.
6
In a large bowl mix all the dry ingredients .
7
( I used 1&1/2 tsp.pumpkin pie spice ).
8
Pour wet ingredients into dry & mix together with a large wooden spoon.
9
The dough will be very soft.Fold in chocolate chips.
10
They may not stick to the dough.
11
But do your best.
12
( My dough was not very wet.
13
I had no problem).
14
Cover & chill for 30 minutes or up to 3 days.Chilling dough is a MUST DO !!
15
!
16
Take dough out of refrigerator.
17
Preheat oven to 350As.
18
Line a large baking sheet with parchment paper.
19
Roll dough into balls.
20
About 1&1/2 Tbsp.
21
( I used a #20 scoop).
22
Slightly flatten.
23
Bake 8-10 minutes.
24
The cookies will look very soft & underbaked.
25
Remove from oven.
26
Press a few more chips in them.
27
If you want them flatter .
28
Flatten them a little bit when they come out of oven.
29
Allow to cool for at least 10 minutes on a cookie sheet.
30
Before removing to cool.
31
Let them sit 1 hour before you eat any.
32
( I doubled this & got 24).

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter- melted, 1/4 cup packed light or dark brown sugar, 1/2 cup granulated sugar, 1 tsp vanilla extract, and more.

Yes, a Pumpkin Chocolate Chip Cookies a falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

a Pumpkin Chocolate Chip Cookies a

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions