Applied Pumpkin Chocolate Chip Cookies

🥘 Ingredients

• unsalted butter ½ cup
• brown sugar ½ cup
• granulated sugar ½ cup
• egg 1 large
• vanilla 1 tsp
• salt 1 tsp
• baking soda 1 tsp
• baking powder 1 tsp
• pumpkin pie spice 1 Tbsp
• pumpkin puree 1 15-oz can
• mini chocolate chips 1 cup

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.
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.
4. 4

   In a separate bowl , whisk together the salt , baking soda , baking powder , and pumpkin pie spice .
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.
7. 7

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