BAKED BY AN INTROVERT
With every bite full of pumpkin flavor and just the right amount of sweet chocolate, these Pumpkin Chocolate Chip Cookies are an easy fall dessert. No need to chill the dough and bake time is just 10 minutes!
It's important to blot the pumpkin to remove excess moisture. This will keep the cookies from becoming too cakey in texture.
When it's time to add the puree to the cookie dough, simply loosen it at the top edge and allow it to roll off the paper towel.
This dough doesn't require chilling! Simply mix it together and it's ready to bake.
Use a 1.5 tablespoon cookie scoop to portion the dough. Place the dough balls on a baking sheet lined with parchment paper. And be sure to leave plenty of space between the cookies.
Bake until the cookies are puffed and edges are just beginning to brown, 9-11 minutes. They took 10 minutes in my oven.
For perfectly round cookies, use a cookie cutter or biscuit ring slightly larger than the cooks and swirl it around the hot cookie, making sure the sides come in contact with the edges of the cookie.