Canned pumpkin puree and pumpkin pie spice flavoring makes these cookies full of pumpkin flavor for fall. For perfectly shaped soft round cookies use a cookie scoop. Note: Dough needs to chill 60 minutes before baking.
1/2 cup unsalted butter
1/4 cup white sugar
3/4 cup dark brown sugar, lightly packed
1 large egg yolk
1 teaspoon vanilla
1/3 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1– 1/2 teaspoons baking soda
1 –3/4 cup all-purpose flour
2/3 cup mini semi sweet chocolate chips
1/2 cup toasted chopped walnuts or pecans- optional
Baking tip: Adding 1 teaspoon baking soda per one cup of flour will make your baked breads and cookies have a tender crumb. Chilling this dough is essential for successful baked cookies.
When freezing these cookies, use parchment paper cut squares to separate each cookie while packing for the freezer. The cookies are very soft and will stack better with the parchment.