Description
These Pumpkin Chocolate Chip Cookies combine the rich, seasonal flavors of pumpkin and warm spices with sweet bursts of chocolate chips for a soft, moist, and flavorful treat perfect for fall or any cozy occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone mat to prevent the cookies from sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the pumpkin puree, eggs, and vanilla extract into the creamed butter mixture, beating until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt ensuring even distribution of the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Using a rubber spatula, fold the chocolate chips evenly into the dough, ensuring every cookie will have melty chips.
- Portion Dough: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn lightly golden. The centers may look slightly underbaked but will firm up upon cooling.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely, ensuring perfect texture.
- Optional Add-ins: For added flavor and texture, consider including chopped nuts or dried cranberries into the dough at the chocolate chip folding step.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies and thaw before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- If you prefer chewier cookies, slightly underbake and allow them to cool on the baking sheet.
- Feel free to swap chocolate chips for white chocolate or butterscotch chips for a flavor twist.
- For a nut-free version, omit nuts and ensure mix-ins like dried cranberries are nut-free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, chocolate chip cookies, fall desserts, seasonal treats, pumpkin spice cookies
