Prep time: 15 min
Cook time: 11 min
Total time: 50 min
Ingredients: 2 cups (250g) all-purpose flour ((spoon and level to measure flour)); 2 tsp baking powder; 3/4 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp salt; 1/2 cup (100g) granulated sugar; 1/2 cup (110g) packed light-brown sugar; 1/2 cup (120ml) vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup (240g) canned pumpkin puree; 1 1/2 cups (255g) semi-sweet chocolate chips

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https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/

Pumpkin Chocolate Chip Cookies - Cooking Classy

Pumpkin Chocolate Chip Cookies - these cookies are soft, warmly spiced, with rich chocolate chips for the best fall treat!

Rezept

Dessert

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 11 Minuten

Zutaten:

2 cups (250g) all-purpose flour ((spoon and level to measure flour))
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light-brown sugar
1/2 cup (120ml) vegetable oil
1 large egg
1 tsp vanilla extract
1 cup (240g) canned pumpkin puree
1 1/2 cups (255g) semi-sweet chocolate chips

Arbeitsschritte:

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 
Mix in egg and vanilla then blend in pumpkin puree. 
With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). 
With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. 
Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
Allow to cool several minutes before transferring to a wire rack to cool. 
Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).