Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies
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The perfect cookies for serving at Thanksgiving or any fall gathering!
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Ingredients
- 2 ½ cups (281g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) white sugar
- ½ cup (110g) brown sugar
- 1 cup (227g) butter room temperature
- 1 ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 egg room temperature
- ½ cup (120g) pumpkin puree
- 1 cup (170g) chocolate chips
Instructions
- Cream the butter and sugar using an eclectic mixer or stand mixer until smooth and fluffy.
- Mix in a room temperature egg, then add pumpkin puree and vanilla extract. Mix well to combine.
- Combine the flour, salt, baking soda, ground cinnamon, and pumpkin spice in a small bowl.
- Add the dry ingredients to the wet mixture until you have a stiff batter.
- Next, add the chocolate chips and fold in to incorporate.
- Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours, up to overnight.
- To bake, preheat the oven to 350 degrees F / 180 degrees C and top two baking sheets with parchment paper.
- Use a 1-¼ ounce scoop to spoon the cookie batter onto the trays, leaving 2 inches between them. Lightly flatten the top of each cookie with the bottom of a glass.
- Bake the cookies for 15-16 minutes, or until the edges are set and lightly golden. Keep an eye on the cookies while baking. Baking time may vary, so start checking around the 14-minute mark.
- Remove and allow the cookies to cool on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Bring your butter and egg to room temperature. This helps them mix more easily into the dough and creates a better texture.
- Chilling the dough for at least 2 hours or even overnight helps the flavors meld together and prevents the cookies from spreading too much during baking.
- Use a cookie scoop or tablespoon to portion out the dough. This gives you uniform cookies.
- Lightly flatten the tops of the cookie dough balls before baking. This helps them bake more evenly and creates a nice shape.
- Keep an eye on the cookies while they're baking. They are done when the edges are set and lightly golden. Baking time may vary depending on your oven, so start checking around the 14-minute mark.
- To help the cookies set up, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- There are
- in one serving of this.
- Bring your butter and egg to room temperature. This helps them mix more easily into the dough and creates a better texture.
- Chilling the dough for at least 2 hours or even overnight helps the flavors meld together and prevents the cookies from spreading too much during baking.
- Use a cookie scoop or tablespoon to portion out the dough. This gives you uniform cookies.
- Lightly flatten the tops of the cookie dough balls before baking. This helps them bake more evenly and creates a nice shape.
- Keep an eye on the cookies while they're baking. They are done when the edges are set and lightly golden. Baking time may vary depending on your oven, so start checking around the 14-minute mark.
- To help the cookies set up, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Storage – keep in an airtight container on the counter for about a week, or in the freezer for up to 3 months.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
21mg
(7%)
Sodium
106mg
(4%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
793IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 106mg | 4% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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