Applied Pumpkin Chocolate Chip Cookies

🥘 Ingredients

• baking powder
  1 tsp
• baking soda
  1 tsp
• brown sugar
  1/2 c
• egg
  1 large
• granulated sugar
  1/2 c
• mini chocolate chips
  1 c
• pumpkin pie spice
  1 Tbsp
• pumpkin puree
  1 15-oz can
• salt
  1 tsp
• unsalted butter
  1/2 c
• vanilla
  1 tsp

🍳 Cookware

• baking sheet
• parchment paper
• large mixing bowl
• bowl
• ice cream scoop or spoon

1. 1

   Preheat oven to 325°F. Line a baking sheet with parchment paper .
2. 2

   Remove the unsalted butter form the refrigerator and let it sit at room temperature until softened.

   unsalted butter: 1/2 c
3. 3

   In a large mixing bowl , combine softened butter, brown sugar , and granulated sugar . Beat until creamy. Add egg and vanilla , then beat for about ⏱️ 4 minutes , until fully incorporated.

   brown sugar: 1/2 c, granulated sugar: 1/2 c, egg: 1 large, vanilla: 1 tsp
4. 4

   In a separate bowl , whisk together the salt , baking soda , baking powder , and pumpkin pie spice .

   salt: 1 tsp, baking soda: 1 tsp, baking powder: 1 tsp, pumpkin pie spice: 1 Tbsp
5. 5

   Gradually add the dry ingredients to the butter mixture, mixing just until combined. Scrape down the sides and bottom of the bowl as needed.
6. 6

   Stir in the pumpkin puree until the dough is smooth and fully mixed.

   pumpkin puree: 1 15-oz can
7. 7

   Fold in the mini chocolate chips until evenly distributed throughout the dough.

   mini chocolate chips: 1 c
8. 8

   Cover bowl and chill the dough in the refrigerator for ⏱️ 20 minutes . This helps prevent spreading and improve texture.
9. 9

   Portion the dough onto the prepared baking sheet using an ice cream scoop or spoon . Bake for 12 to ⏱️ 18 minutes , or until the edges are golden and the centers are set. Baking time may vary depending on cookie size.