Pumpkin Ginger Chocolate Chip Cookies
This is a favorite of mine! Pumpkin spice and everything nice… like ginger and chocolate chips!
Add any extras you can think of… cranberries, raisins, peanut butter chips… Let me know what you try and how it worked out.
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ginger (add more for more heat)
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 1 1/2 tsp pure vanilla extract
- 3/4 cup bittersweet or semi-sweet chocolate chips or chunks
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In a medium bowl whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
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Place butter in a sauce pan and melt. Pour melted butter into large bowl. Add granulated sugar and brown sugar and whisk together. Add pumpkin puree and vanilla and whisk together. Add flour mixture and fold just until blended. Don't over mix. Fold in chocolate chips. Chill dough for 30-60 minutes in refrigerator.
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Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
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Once bough is chilled, roll dough into balls, the size of 1.5 tablespoons and place 2 inches apart on cookie sheet. Flatten dough to desired thickness before baking.
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Bake for 12 minutes or until the cookies appear set and slightly brown on the edges. Don't over bake or they won't be chewy. Cool for 10-15 minutes