Pumpkin Coffee Chocolate Chips Cookies
Serves
22
10
min prep time
Fall-inspired cookies that mix pumpkin pure and an added kick of caffeine.
Pumpkin Coffee Chocolate Chips Cookies
For the Fall dessert lovers, this is the recipe you'll find yourself baking throughout the season. These cookies are soft and chewy, with a heavenly pillow-like texture, and a cozy smell with major autumn vibes.
If case you'll like to freeze the leftover dough for future use, make the dough into balls and put them on a piece of wax paper, and then put them in a freezer gallon storage bag. No need to defrost the balls before baking, just allow a couple more minutes of bake time for your desired doneness.
Servings
22
servings
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Prep Time
10
min
Cook Time
12
min
Cuisine
Total Time
22
min
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tbsp Javy Coffee Concentrate
- 1 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- Pinch of Salt
- 1 tsp pumpkin pie spice
- 1 tsp corn starch
- 1 cup chocolate chips
Directions
- Preheat oven to 350° F and line baking sheet with parchment paper.
- In a stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree, Javy Coffee Concentrate, and vanilla extract and stir until combined.
- Add flour, baking soda, salt, pumpkin spice, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
- Scoop cookie dough using a cookie scoop onto the prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown.
- Allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool down completely.
