Pumpkin Chocolate Chip Cookies
These soft and chewy pumpkin chocolate chip cookies combine the comforting flavors of fall with the sweetness of chocolate, making them an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure the butter is softened, not melted.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Spoon and level to prevent density.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips Use semi-sweet or dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Baking
- Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, refrigerate the dough for at least 30 minutes before baking. You can also add nuts or experiment with different types of chocolate chips for variations.