What makes these the best pumpkin chocolate chip cookies?

The most sour cream individual addition alongside the most conventional individual butter produces the most uniquely enriched and the most beautifully fine individual crumb that most distinguishes these as the most genuinely best individual soft pumpkin chocolate chip cookie — the most sour cream provides both the most high individual fat richness and the most gentle individual acidity for the most beautifully tender individual crumb that oil alone cannot produce with the most same most properly enriched individual character.

Why are mini chocolate chips better in pumpkin cookies?

Mini individual chocolate chips are the most significantly lighter than most standard individual chips and distribute the most evenly throughout every individual crumb layer rather than sinking to the most individual bottom during baking. The most lighter individual mini chips also produce the most beautifully proportioned individual chip-to-cookie ratio in every most individual bite — the most visually abundant and the most properly distributed individual chip presence in each most individual cookie.

How do I tell when pumpkin sour cream cookies are done?

The most individual pumpkin sour cream cookies are the most properly baked when the most individual edges appear the most just set and the most very lightly golden while the most individual centers still appear the most dramatically soft and the most underdone — the most sour cream and the most pumpkin puree maintain the most naturally soft individual texture even when the most fully baked, so the most individual centers will always appear the most more underdone than the most conventional individual cookie at the most proper individual baking endpoint.

Best Pumpkin Chocolate Chip Cookies Easy Soft Thick Sour Cream

Name: Best Pumpkin Chocolate Chip Cookies The Most Easy Soft Thick Sour Cream Butter Brown Sugar Mini Chip Pumpkin Spice Individual Fall Cookie
Prep time: 12 min
Cook time: 13 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 2 tsp Pumpkin Pie Spice; 1 tsp Ground Cinnamon; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 3/4 cup Packed Brown Sugar; 1/4 cup Granulated Sugar; 1 cup Pure Pumpkin Puree; 1 large Egg room temperature; 1/4 cup Sour Cream room temperature; 1 1/2 tsp Pure Vanilla Extract; 1 cup Mini Semi-Sweet Chocolate Chips plus extra for topping; 1 tsp Pumpkin Pie Spice mixed with 2 tbsp Sugar for topping optional

Description

The most extraordinary soft thick Best Pumpkin Chocolate Chip Cookies made by preheating oven to 350°F lining baking sheets whisking 2 cups flour 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1/2 cup softened butter 3/4 cup packed brown sugar and 1/4 cup granulated sugar 2 to 3 minutes light and fluffy adding 1 cup pumpkin puree 1 room temperature egg 1/4 cup room temperature sour cream and 1 1/2 tsp vanilla mixing combined adding flour mixture folding gently just combined not overmixing folding 3/4 cup mini chocolate chips scooping generous portions 2 inches apart pressing slightly flat pressing extra mini chips generously over tops sprinkling optional pumpkin spice sugar baking 350°F 11 to 13 minutes until edges just set and lightly golden and centers still very soft cooling 5 minutes on sheet then rack. A completely perfect soft thick butter sour cream pumpkin puree brown sugar spice mini chip fall cookie recipe.

Ingredients

Scale

2 cups All-Purpose Flour

2 tsp Pumpkin Pie Spice

1 tsp Ground Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened

3/4 cup Packed Brown Sugar

1/4 cup Granulated Sugar

1 cup Pure Pumpkin Puree

1 large Egg room temperature

1/4 cup Sour Cream room temperature

1 1/2 tsp Pure Vanilla Extract

1 cup Mini Semi-Sweet Chocolate Chips plus extra for topping

1 tsp Pumpkin Pie Spice mixed with 2 tbsp Sugar for topping optional

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.

2. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

3. Beat softened butter, brown sugar, and granulated sugar 2 to 3 minutes light and fluffy. Add pumpkin puree, egg, sour cream, and vanilla. Mix combined.

4. Add flour mixture. Fold gently just combined. Do not overmix.

5. Fold 3/4 cup mini chips.

6. Scoop generous portions 2 inches apart. Press slightly flat. Press extra mini chips over tops. Sprinkle optional pumpkin spice sugar.

7. Bake 350°F 11 to 13 minutes until edges just set and centers still very soft.

8. Cool 5 minutes on sheet. Transfer to rack.

Prep Time: 12 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies, Pumpkin, Chocolate Chip, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 15g
Sodium: 115mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 28mg

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