Soft and Chewy Pumpkin Chocolate Chip Cookies

Sift all-purpose flour into a large bowl.

Weigh your ingredients for the right texture of cookie.

Add baking soda, baking powder, salt, and pumpkin spice to the flour.

Add ground cinnamon to the mixture.

Sift the ingredients to remove lumps, pressing them through with fingers.

Mix the dry ingredients well.

Melt some butter in the microwave at half power to avoid explosion.

Let the melted butter cool while preparing the pumpkin puree.

Strain the pumpkin puree using a clean tea towel to remove excess liquid.

To the melted and cooled butter, add white sugar and brown sugar.

Add the pumpkin puree and vanilla extract to the mixture and mix well.

The mixture will thicken slightly.

Add the wet ingredients to the dry ingredients and gently mix with a spatula until almost combined.

Add chocolate chips and gently incorporate the mixture without over mixing.

Use an ice cream scoop or measuring spoon to portion out the dough, aiming for 1.5 to 2 inches in diameter.

Place the dough balls on a non-stick tray with space between each ball.

Flatten the dough balls slightly with fingers and add chocolate chips on top.

Bake in a preheated oven for 11 to 12 minutes.

Let the cookies cool on a wire rack.

Equipment Needed

Spice Level:

Dietary