Pumpkin Chip Cookies
This is a fun Autumn twist on a classic cookie. It comes together so quick and easy. This is always a crowd pleaser and so much fun for the Fall season.
Alexis Wilmouth
Aug 21, 2024
1 min read
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup butter Crisco
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup pumpkin pureé
- 1 cup semi sweet chocolate chips or cream cheese flavored chips
Directions:
- Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together flour, baking soda, salt and spices. Set aside.
- In a separate medium bowl, cream together Crisco, sugars, and vanilla with an electric mixer until light and fluffy.
- Mix in eggs, one at a time, scraping the bowl after each addition.
- Mix in the pumpkin.
- Mix in flour half a cup at a time.
- Fold in chocolate chips.
- Scoop cookie dough by rounded tablespoon onto your prepared baking sheet. Make sure dough balls are about 1 1/2 inches apart.
- Bake for 8-1o minutes. Let cool on baking sheet for about 5-8 minutes. Enjoy!
*Store cookies in an airtight container at room temperature for 3-5 days.
*If cookies have risen in the center, lightly tap your baking sheet on the counter to get them to flatten.
*I like to line two baking sheets with paper and alter them as the previous cookies are cooling. This helps you already have a sheet prepped and ready to go before the others finish baking. However, you can still only bake one sheet at a time, or they will not bake properly.