Pumpkin Chocolate Chip Cookies
If you've never added pumpkin puree to chocolate chip cookes then get ready for a moist cooke times 10.
Prep Time45 mins
Cook Time10 mins
Servings: 18 cookies
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree
- 1 1/2 cups spelt flour
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup semi-sweet chocolate chips
In a medium bowl, whisk melted butter, sugar and brown sugar until combined. (There may be some lumps.) Whisk in the vanilla and pumpkin puree until smooth. Set aside.
In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves and nutmeg. Pour the wet ingredients into the dry and mix together. Stir in the chocolate chips. For best results, cover the dough and chill for 30 minutes.
Preheat the oven to 350. Line two large baking sheets with parchment paper or silcone baking mats. Roll the dough into balls, about 1.5 tablespoons each. Place balls 1" apart on your prepared baking sheets. Gently flatten the tops of the dough with the back of your spoon.
Bake for 10-12 minutes, or until the edges look golden brown and crisp. Cool cookies on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
Store cookies in an airtight container for one week.