Crumbl Pumpkin Chocolate Chip cookies
These pumpkin chocolate chip cookies are thick, perfectly spiced pumpkin cookies. They are packed with chocolate chips and will allow you to enjoy Crumbl cookies all year long!
Servings: 12 Cookies
Ingredients
- 1/2 cup butter melted and cooled down
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 2 cup AP flour
- 2 tsp baking powder
- 1 & 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F/180C then line a baking sheet with parchment paper or a silicone mat and set it aside.
- In a large bowl, whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Gently fold in the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt until the dry mixture disappears. Mix in the chocolate chips.
- Using a large cookie scooper, scoop out 12 equally sized cookie dough balls and place them on the prepared baking sheet. Gently spray the back of a spoon, or your hands with non-stick cooking spray and flatten the cookies a little to about 2/3 inch in thickness. Bake in the preheated oven for 15-16 minutes, then let the cookies cool down on the baking sheet before transferring to a cooling rack. Enjoy!
Notes
How to store these pumpkin muffin top cookies?
You can store these cookies in an air-tight container at room temperature for up to 3 days. You can also place the cookies in an air-tight container in the fridge for up to 7 days. You can pop them in the microwave for 5-10 seconds to warm them up a bit before enjoying them.Nutrition
Calories: 355Calories | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 468mg | Potassium: 210mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3442IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg
