Pumpkin Espresso Chocolate Chip Cookies
Delicious fall inspired cookie made with pumpkin puree and an added kick from some instant espresso powder!
Yield: 24 cookies
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp instant espresso powder
- 1 tsp corn starch
- 1 cup semi-sweet chocolate chips
Preheat oven to 350° F and line baking sheet with parchment paper, silpat, or spray with nonstick cooking spray.
In stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree and vanilla and stir until combined.
Add flour, baking soda, salt, pumpkin spice, espresso, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
Scoop cookie dough using cookie scoop onto prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown.
Let cool on cookie sheet for about 5 minutes before transferring them to metal cooling rack to cool completely.
Recipe by Jennifer Meyering
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