Pumpkin Chocolate Chip Cookies

Precious Nkeih
Precious Nkeih
November 21, 2020
These Pumpkin Chocolate Chip Cookies are soft in the middle and crispy around the edges. Have some warm with a glass of cold milk. The perfect fall snack or really great for any time of the year! With the convection function of the Anova Precision Oven these cookies get an even cook.
Prep Time
Cook Time
Pumpkin Chocolate Chip Cookies
½ cup
Unsalted Butter, softened at room temperature
½ cup
Light Brown Sugar
Large Egg, room temperature
1 tsp
Vanilla Extract
¼ cup
Pumpkin Puree, not pumpkin pie filling
1 cup
All-purpose Flour
½ tsp
Baking Powder
¼ tsp
1 tsp
Pumpkin Pie Spice
½ cup
Chocolate Chips, plus more for pressing on cookie dough

1. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:05 Timer

2. Prepare Pan

Line your oven sheet pan with parchment paper.

3. Cream Butter and Sugar

In a medium bowl, beat the sugar and butter together. About 2 minutes.
Cream Butter and Sugar

4. Add Wet Ingredients

Add the eggs, vanilla extract, pumpkin puree and beat to combine.
Add Wet Ingredients

5. Add Dry Ingredients

Add the flour, baking soda and pumpkin spice and mix until just combined.
Add Dry Ingredients

6. Add Chocolate Chips

Add the chocolate chips and mix to combine.
Add Chocolate Chips

7. Scoop Onto Pan

Place scoops of the cookie dough onto the prepared pan.
Scoop Onto Pan

8. Top With More Chocolate Chips

Press more chocolate chips on the scoops of cookie dough.
Top With More Chocolate Chips

9. Bake

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer

10. Serve

Serve with milk.
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