Pumpkin Chocolate Chip Cookies
These soft, chewy cookies combine the warmth of pumpkin spice with sweet chocolatey goodness, making them ideal for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Butter should be softened but not melted.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour For a healthier option, consider whole wheat flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (optional) Such as walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and softened butter. Mix until creamy.
- Add the egg and vanilla extract to the mixture, stirring until well combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, blending until just combined.
- Fold in the chocolate chips and nuts if using, ensuring an even distribution throughout the dough.
Baking
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12 to 15 minutes or until the cookies are lightly golden and a toothpick inserted comes out clean.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
These cookies stay soft for days. Consider pairing them with cream cheese frosting or whipping cream for an added treat. Store in an airtight container. Can freeze for up to three months.