Commercial RecipePumpkin Chocolate Chip Cookies

Name: Pumpkin Chocolate Chip Cookies
Yield: 15 dozen cookies
Ingredients: 1 lb. 7 oz. all-purpose flour; 1 oz. vanilla extract; 1 lb. 8 oz. HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225); 2 tsp. baking soda; 1 Tbsp. pumpkin pie spice; 2 tsp. salt; 1 lb. unsalted butter, softened; 12 oz. light brown sugar; 8 oz. granulated sugar; 13 oz. canned pure pumpkin; 3-1⁄2 oz. (2 large) eggs

Details

Time: 0 minutes
Yields: 15 dozen cookies

The classic chocolate chip cookie gets an autumn twist. Add HERSHEY'S Mini Semi-Sweet Chocolate Chips to cookie dough made with a hint of pumpkin pie spice for a subtle fall dessert guests will love.

Ingredients & Directions

Ingredients

1 lb. 7 oz.

all-purpose flour
1 oz.

vanilla extract
1 lb. 8 oz.

HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
2 tsp.

baking soda
1 Tbsp.

pumpkin pie spice
2 tsp.

salt
1 lb.

unsalted butter, softened
12 oz.

light brown sugar
8 oz.

granulated sugar
13 oz.

canned pure pumpkin
3-1⁄2 oz. (2 large)

eggs

READY TO MAKE THIS?

Directions

Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Blend together flour, baking soda, pumpkin pie spice and salt in large bowl. Set aside. Mix together butter, brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add pumpkin, eggs and vanilla, mixing until fully incorporated. Gradually add flour mixture, mixing until well blended. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. Using #60 scoop (1/2 oz.), drop dough on prepared sheet pans.

Bake 8 minutes* or until golden around edges. Cool slightly; remove from sheet pans to wire rack. Cool completely.