Pumpkin Chocolate Chip Cookies
Easy Pumpkin Chocolate Chip Cookies recipe. Made with corn syrup, these cookies are soft and chewy. They make a great nut free snack idea.
Ingredients
- ½ cup salted butter, melted
- ¼ cup brown sugar
- ⅓ cup corn syrup
- 1 teaspoon vanilla extrct
- ⅓ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ½ cup chocolate chips
Instructions
- In a medium bowl, mix together the butter, sugar and corn syrup. Add in the vanilla and pumpkin, and mux until smooth.
- In a seperate bowl, mix together the flour, baking powder, baking soda, cinnamon and pumpkin spice. Slowly mix in the dry ingredients into the wet ingredients, mixing until fully incorporated. Fold in the chocolate chips.
- Cover and refrigerate for at least 3 hours.
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Bake in the preheated oven for 10-15 minutes, or until the edges have hardened slightly. Allow to cool completely on the baking sheets.
Notes
Total time does not include chilling time.
