Pumpkin Chocolate Chip Cookies ready to enjoy any time with this delicious cookie recipe that is freezer friendly. Learn how to freeze cookie dough in the freezer and keep it from getting freezer burnt.
Sift the dry ingredients together in a bowl and set aside. (not including chocolate chips)
In a stand mixer combine the butter, sugars, and vanilla.
Beat butter and sugars until the butter is fluffy.
Add in the pumpkin and egg, mix until combined.
Slowly add the dry ingredients into the wet ingredients on low speed and mix until combined.
Remove the bowl the stand mixer and then fold the chocolate chips into the cookie dough.
Place the cookie dough onto a baking sheet and bake for 12 minutes or until lightly brown on top.
Allow to cool on a baking rack before enjoying.
if you love pumpkin flavor you'll love these cookies! use the leftover canned pumpkin or freeze it using your FoodSaver®. chocolate chip cookies will freeze with this freezing method as well. don't have all the spices? using pumpkin pie spice we don't recommend using pumpkin pie puree, make sure it's pumpkin puree don't have a stand mixer? use a large bowl and a whisk and let the kids join in on the fun mixing