When I was a kid, I used to bake Nestlé Toll House chocolate chip cookies at least once a week. To this day, I have the recipe memorized, and I can whip up a freshly baked batch in under 30 minutes, easy. It's a skill that I like to brag about (as you can probably tell).
These Pumpkin Chocolate Chip Cookies are so soft and have the perfect subtle pumpkin flavor. If you love fall, and you love chocolate chip cookies, you HAVE to try these. They are the perfect dessert to bring to a football watch party or a fall get-together.
Recipe
Ingredients
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granular sugar
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup pumpkin purée
1 tsp vanilla extract
2 eggs
Chocolate chips
Sea Salt to top
Directions
Heat oven to 325°F
Mix dry ingredients in bowl: flour, baking soda, and salt
In a separate bowl, add wet ingredients: granular sugar, brown sugar, butter, pumpkin purée and vanilla. Mix with an electric mixer for 1-2 minutes.
Add one egg at a time, mixing with electric mixer after each.
Slowly stir dry ingredients into wet ingredients, pouring about 1/3 of the mixture at a time until fully combined.
Place cookies in 1 tbsp balls on a cookie sheet lined with parchment paper.
Bake for 10-13 minutes, or until desired gooeyness. :-)
Sprinkle a little bit of sea salt on top, if desired
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