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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft, moist, and bursting with the flavors of autumn. The recipe combines warm spices, pumpkin puree, and rich chocolate chips to create an irresistible treat perfect for sharing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 140 kcal

Equipment

  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 spatula
  • 1 baking sheet
  • 1 parchment paper
  • 1 cooling rack
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cookie scoop or tablespoon
  • 1 electric mixer optional

Ingredients
  

  • ½ cup unsalted butter softened (115 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ cup packed brown sugar (100 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 ml)
  • ½ cup pumpkin puree (120 grams)
  • 1 ½ cups all-purpose flour (180 grams)
  • 1 teaspoon baking soda (5 grams)
  • 1 teaspoon ground cinnamon (2 grams)
  • ½ teaspoon ground nutmeg (1 gram)
  • ½ teaspoon ground ginger (1 gram)
  • ½ teaspoon salt (3 grams)
  • 1 cup chocolate chips (180 grams)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy. You can use an electric mixer for this step or a whisk.
  • Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Mix until fully combined.
  • In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  • Gently fold in the chocolate chips using a spatula until evenly distributed.
  • Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

- These cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough balls and bake them later. Just add a few extra minutes to the baking time when baking from frozen.