Pumpkin Chocolate Chip Cookies
These delicious pumpkin chocolate chip cookies are soft, chewy, and bursting with fall flavors. Perfect for a cozy gathering or a simple treat at home, these cookies combine the warmth of pumpkin and spices with sweet chocolate chips.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop or tablespoon
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar Packed
- ½ cup granulated sugar
- ½ cup unsalted butter Softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if using.
- In a mixing bowl, blend the softened butter, brown sugar, and granulated sugar until creamy and well combined.
- Add the pumpkin puree, egg, and vanilla extract to the mixture, and whisk until smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to one week.
Feel free to experiment by adding nuts or substituting chocolate chips with white chocolate chips.
These cookies can also be frozen for up to three months; just thaw them at room temperature before enjoying.