Ingredients

The following ingredients have 18 Servings
  • 1 cup butter (unsalted, melted )
  • ½ cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons extract
  • ¾ cup pumpkin
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ tablespoon pumpkin spice
  • 1½ cups chocolate chips

Instruction

  • Add melted, and cooled butter, light brown sugar, and granulated sugar to a large bowl. Whisk to combine the ingredients until the batter is light and fluffy. Add in the pumpkin and extract and whisk to combine.
  • In another large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Pour the wet ingredients into the dry ingredients and mix to just combine. You should see no flour streaks once the batter is mixed.
  • Gently fold in the chocolate chips, and then cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This can ideally be refrigerated for up to 24 hours when wrapped tightly to prevent the dough from drying out.
  • Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet or two smaller ones with parchment paper. Scoop tablespoon-sized dough balls and space them out 2" apart. Bake the cookies for 8-10 minutes. It is okay if the cookies look a little soft as they will harden as they cool.
  • Allow the cookies to cool before transferring them to wire rack to cool.