Pumpkin Chocolate Chip Cookies
Indulge in these tender Pumpkin Chocolate Chip Cookies, crafted with rich pumpkin puree, aromatic pumpkin spice, and a touch of cream cheese. They boast a delightful cake-like consistency and are bursting with authentic pumpkin goodness!
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Ingredients
- 4 ounces 1/3 less fat cream cheese
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup 1% buttermilk
- 1/2 teaspoon vanilla extract
- 1-3/4 cup all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 2 tablespoons unsalted butter
- 1/4 teaspoon baking powder
- 3/4 cup sugar-free chocolate chips
- 3/4 cup monk fruit brown sugar
- 1/4 cup monk fruit sweetener
- 1/2 teaspoon salt
Equipment Needed
- cookie sheet
- silicone mat
Instructions
- 1
Begin by preheating your oven to 350°F. Prepare three baking sheets by lining them with a silicone mat or silpat, or you can choose to bake in batches if preferred.
- 2
In a spacious mixing bowl, combine the cream cheese, butter, and sugars. Beat the mixture until it becomes light and airy, which should take about 2 minutes.
- 3
Incorporate the egg into the mixture and mix thoroughly. Then, add the pumpkin puree, buttermilk, and vanilla extract, blending until well combined.
- 4
In a separate bowl, whisk together the flour, pumpkin spice, baking soda, salt, and baking powder. Gradually mix this dry blend into the pumpkin mixture, ensuring everything is well incorporated. Gently fold in the chocolate chips.
- 5
Using a heaping tablespoon, drop approximately 1 ounce of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 6
Bake the cookies for 14 to 15 minutes, or until they are golden brown, making sure to rotate the baking sheets halfway through the baking process.
- 7
Once baked, transfer the cookies to a wire rack to cool completely.