Chocolate Chip Pumpkin Cookies

This cookie recipe, Chocolate Chip Pumpkin Cookies, leans on salted butter, brown sugar and granulated sugar. It makes 36 Cookies and takes about 25 minutes.

• Yield 36 Cookies
• Ready in 25 minutes
• Prep 15 minutes
• Cook 10 minutes

Ingredients

• 1 cup salted butter (softened)
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 tablespoons water
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 1/2 cups chocolate chips

Instructions

1. Preheat the oven to 350 degrees F (see note above about oven temperature). Line a large, rimmed baking sheet with parchment paper or silicone liners.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
4. Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
5. The dough will be very soft. Use a spoon or cookie scoop (I use my #40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
6. Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
7. Repeat with remaining dough.
8. These cookies taste great the day of, even better the next day, and they freeze great!

Cool the cookies on the sheet for a few minutes, then move them to a rack.