Pumpkin Chip Cookies. Cream butter and sugars until light and fluffy. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Easy Pumpkin Chip Cookies Easy Pumpkin Chip Cookies. Pumpkin Chocolate Chip Cookies III Pumpkin Chocolate Chip Cookies III. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.

Shape the cookies - No chilling is required for this vegan pumpkin chocolate chip cookie recipe so you can bake them immediately. Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. You can have Pumpkin Chip Cookies using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pumpkin Chip Cookies

You need 1/2 cup (1 stick) of unsalted butter, melted and slightly cooled.
It's 1/4 cup of brown sugar.
Prepare 1/2 cup of granulated sugar.
It's 1 tsp. of vanilla extract.
It's 6 tbsp. of pumpkin puree.
You need 1 1/2 cups of all purpose flour.
It's 1/4 tsp. of salt.
You need 1/4 tsp. of baking powder.
You need 1/4 tsp. of baking soda.
Prepare 1 1/2 tsp. of ground cinnamon.
You need 3/4 tsp. of pumpkin pie spice.
You need 1/2 cup of white chocolate or semi-sweet chocolate chips.

The base for these cookies is a combination of almond flour, oats, and shredded coconut. These scrumptious Pumpkin Chocolate Chip Cookies are cake like cookies made with pureed pumpkin, semisweet chocolate chips, and pumpkin pie spices like cinnamon, nutmeg and cloves. The combination of pumpkin and chocolate is like a match made in heaven. They are going to go fast so be prepared.

Pumpkin Chip Cookies step by step

In a medium mixing bowl, whisk the butter and both sugars together until no lumps remain. Then whisk in the vanilla and pumpkin until smooth. Set this aside. In a separate, large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until combined..
Pour the wet ingredients into the dry and fold it together until just combined. Then fold in the chocolate chips. The dough will be very soft. Cover the dough and refrigerate for at least 30 minutes (and up to 3 days). In the meantime, preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats and set them aside..
Once the dough has chilled, roll the dough into balls, about 1.5 tbsp. of dough each. Slightly flatten the balls before baking, because they wont spread very much. Bake for 8-10 minutes, until the edges are set. The centers will still look very soft and underbaked..
Allow to cool for 10 minutes on the baking tray, then move them to a wire rack to cool completely. Store in an airtight container..

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. My whole family loves these cookies. I add cinnamon to them and my family ask for them all year round. Just follow the steps below to get started and scroll down for the printable pumpkin chocolate chip cookies recipe and video tutorial.