Pumpkin Cookies

A super easy fall cookie recipe. We like these because they're not as fluffy as other pumpkin cookies.

2 cup + 1 Tbsp all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

1 cup (2 sticks) butter, room temp

3/4 cup brown sugar

1/2 cup granulated sugar

3/4 cup pumpkin purée (I use Libby's)

1 large egg

2 tsp vanilla

1 cup semi-sweet chocolate chips

Cream together the butter and sugars until lighter in color (3-5 mins)

Add the egg and vanilla and beat until well combined, scraping down the sides as needed.

Add the pumpkin and mix until combined (it may have small lumps, that's okay!)

Add the remaining dry ingredients (flour, pumpkin spice, cinnamon, baking soda, salt) and mix on low speed until just combined

Fold in the chocolate chips.

Cover and refrigerate for 30-60 mins.

While the dough is chilling, preheat the oven to 375 degrees F.

After 30 mins line a baking sheet with parchment and use a 2 Tbsp cookie scoop to scoop 8 cookies.

Bake at 375 for 9-11 minutes until the tops are set.

Take the cookies out and immediately bang the pan to help deflate the cookies a little bit.

Transfer the cookies to a cooling rack and eat immediately or store in an airtight container. Should last 3 days.

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