Pumpkin Banana Chocolate Chip Cookies

Ingredients

• 3 ripe bananas, mashed
• ½ cup pumpkin puree
• ⅓ cup unsalted butter, melted
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mash 3 ripe bananas, mashed until smooth. Some small lumps are totally fine. Stir in ½ cup pumpkin puree, ⅓ cup unsalted butter, melted, ½ cup brown sugar, 1 egg, and 1 teaspoon vanilla extract until everything is mixed together.
3. In a separate bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt.
4. Add the dry ingredients to the wet and stir until until combined. Don't overmix. Fold in 1 cup of chocolate chips.
5. Cover the bowl and refrigerate the dough for 20 minutes. This helps them hold their shape and deepens the flavor.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops. Bake for 12 to 14 minutes, until the edges are set and the centers look just barely done.
7. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. They firm up as they cool. Resist the urge to move them too early!