Pumpkin Chocolate Chip Cookies – a delicious recipe with All-purpose, Baking Powder, Baking Soda, Salt, Ground Cinnamon, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.
2
In a mixer combine the eggs and sugar and whisk for 3 minutes until it doubles in volume. Add the yogurt, pumpkin, and vanilla and blend until fully combined. Mix in the flour and then add the chocolate chips. Refrigerate dough for 2 hours.
3
Once dough is chilled, preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Scoop 3 tbsp scoops of the dough onto the baking sheets, 12 cookies per sheet. Bake for 16 minutes and remove from the oven. Let the cookies cool for a few moments on the baking sheets before transferring to a cooling rack. Repeat the process with any remaining dough.
775
kcal
Calories
20
g
Fat
136
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1-1/2 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Pumpkin Chocolate Chip Cookies 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.
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