Pumpkin Spice Chocolate Chip Cookies
Enjoy these chewy Pumpkin Spice Chocolate Chip Cookies filled with warm autumn spices and sweet chocolate, perfect for cozy gatherings or a delightful snack.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin pureé Fresh or high-quality canned
- 2 large eggs Best at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Use the spoon and level method for measuring
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
Add-ins
- 2 cups chocolate chips Semi-sweet, dark, or a mix
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well blended.
- Add the pumpkin pureé, eggs, and vanilla extract to the mixture. Beat until combined and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, 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 they are evenly distributed throughout the dough.
Baking
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving enough space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers may appear soft; they will firm up as they cool.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use room temperature ingredients. Refrigerate the dough for at least 30 minutes for extra chewiness. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.