Description
As the leaves turn and the air cools, there’s nothing quite like indulging in a warm, comforting cookie. These Pumpkin Chocolate Chip Cookies are a delightful blend of pumpkin’s rich flavor and chocolate’s sweet allure, making them a must-bake for the fall season.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
For a softer cookie, be careful not to overmix the dough.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Adjust the amount of spices to taste if you prefer a more pronounced spice flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie