Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. packed brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
Preparation
Step 1Preheat oven to 375° and line two large baking sheets with parchment paper. Step 2In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.Step 3 In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.Step 4Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Put the entire tray in the freezer and chill until frozen, about 4 hours. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness. Pro tip! Wanna make these look EXTRA chocolatey? Reserve a handful for topping the scooped cookies right before they go in the oven. If you’re looking for ways to use up the rest of that pumpkin puree, make this Pumpkin Spice Cheesecake next. 😋 Made these? Let us know how they went in the comment section below!
