I love anything with pumpkin so I decided to get creative and put a new twist on my chocolate chip cookie recipe.
The below recipe is my traditional chocolate chip recipe except I added an extra 1/2 cup of flour. If you’d like to do it without the pumpkin, just omit that part.
Note: Adding 1 cup of canned pumpkin puree makes them super fluffy, almost like muffin tops. If you’d like them to come out flatter, just press down the batter on the cookie sheet before you bake it.
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 sticks of butter
1 cup sugar
1 cup brown sugar
3 drops vanilla extract
1 1/2 cups of chocolate chips
***optional: 1 cup of canned pumpkin puree
Preheat oven to 400 degrees.
Combine flour, baking soda, salt and set aside.
In a mixer, cream the butter, then add the sugar and mix. Add brown sugar and mix. Add eggs and vanilla extract, then mix.
Slowly add flour mixture. I do this in 3 parts while periodically scraping the bowl.
Scoop out into portions on to a cookie sheet lined with parchment paper.
Bake for 16 minutes or until golden brown.