Pumpkin Chocolate Chip Cookies
Serves 24
25 mins prep
12 mins cook
37 mins total
This is a tweaked version of the classic Nestle Toll House cookie recipe, resulting in delicious, almost mini cookie cakes. It's perfect for using leftover pumpkin purée and is described as one of the best things the creator has ever baked.
0 servings
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Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine flour, baking soda, and salt, then whisk them together. In a separate bowl, beat the butter and sugars together until creamy. Add the vanilla, maple syrup, cinnamon, pumpkin purée, and eggs to the butter mixture and mix until well incorporated. Fold in the chocolate chips. Place the batter in the refrigerator for about 20 minutes. Drop a rounded tablespoon of dough onto a parchment-lined or greased baking sheet. Bake for 12 minutes and let cool.
