Pumpkin Spice Chocolate Chip Cookies
Delightful cookies combining warm spices and rich chocolate flavors, perfect for any fall occasion.
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Add them one at a time.
- 1 cup pumpkin pureé Canned pureé works best.
- 1 teaspoon vanilla extract
For the dry ingredients
- 3 cups all-purpose flour Sifted before measuring.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin spice blend Can use store-bought or homemade.
For mixing in
- 2 cups chocolate chips Semi-sweet or dark chocolate chips work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the pumpkin pureé and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice blend.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about two inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
Serve with hot apple cider or vanilla ice cream. For best results, chill dough for 30 minutes before baking.