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Bangor Pumpkin Chocolate Chip Cookies

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Delightful cookies combining pumpkin puree and chocolate chips, perfect for fall gatherings.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (or pumpkin spice)
  • 1 cup chocolate chips (semisweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract to the bowl, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
  7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.

Notes

For chewier cookies, chill the dough for 30 minutes before baking. Can use vegan butter and aquafaba for a plant-based version.

Nutrition

Find it online: https://daytasty.com/bangor-pumpkin-chocolate-chip-cookies/