Pumpkin Chocolate Chip Cookies
Soft, almost cake-like, pumpkin chocolate chip cookies flavored with your favorite fall spices and cinnamon baking chips. Easily made gluten free.
Ingredients
- 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg room temperature
- 1/2 cup pumpkin puree room temperature
- 1 tsp vanilla extract
- 1 tsp dark chocolate balsamic vinegar optional (see recipe notes)
- 1 cup milk chocolate chips
- 1/2 cup cinnamon chips
Instructions
- Preheat the oven to 350°F (176°C).
- In a medium bowl, whisk together the flour, baking soda, salt and spices.
- In a large bowl, cream the butter and sugars on medium-high speed until light and fluffy. Beat in the egg, scraping down the sides of the bowl to make sure it's completely incorporated. Mix in the pumpkin, vanilla and balsamic vinegar.
- Add the flour mixture to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips and cinnamon chips.
- Drop heaping tablespoonfuls of dough onto baking sheets lined with silicone baking mats or parchment paper, no more than 16 cookies to a pan. The dough will be a little wet and sticky.
- Bake for 9-11 minutes, or until the edges are lightly browned. The middle will still be soft, but not wet or doughy. Let the cookies rest on the pan for 5 minutes before removing to a wire cooling rack.
- Store in an airtight container. Enjoy!