Pumpkin Chip Cookies
Pumpkin Chip Cookies are so mouthwatering. These delectable cookies use pumpkin 'n spice chips along with vanilla chips and taste absolutely heavenly. They are wonderful for fall or holiday baking.
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
- 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups Tollhouse pumpkin 'n spice chips
- 2 cups Tollhouse premiere white baking chips (vanilla chips)
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, pumpkin spice chips and vanilla chips with a wooden spoon to combine.
- Stir really well and thoroughly; this may take 4-5 minutes to get all the flour worked into the dough.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookies on racks every six to eight minutes while baking.
- Cool completely.
Notes
NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated the racks every eight minutes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 87mgPotassium: 36mgFiber: 0.2gSugar: 15gVitamin A: 111IUVitamin C: 0.03mgCalcium: 25mgIron: 0.4mg
Tried this recipe?Let us know how it was!