Pumpkin Chocolate Chip Cookies Recipe
Delight in these moist and flavorful Pumpkin Chocolate Chip Cookies, a perfect blend of seasonal spices, rich pumpkin puree, and melty chocolate chips. Soft in the center with lightly crisp edges, these cookies are perfect for fall gatherings or anytime you crave a cozy, sweet treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, then the egg, followed by the vanilla extract, beating well to combine everything into a consistent batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gently stir the dry ingredients into the wet pumpkin mixture just until combined, being careful not to overmix which can make cookies tough.
- Fold in Chocolate Chips: Fold the semi-sweet chocolate chips evenly into the dough to ensure each cookie has a good amount of chocolate.
- Form Cookies on Baking Sheet: Drop rounded tablespoons of dough onto the prepared parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes until the edges are set and the centers look slightly soft, indicating a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely, which helps them set properly and keeps them from breaking.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Softened butter is key for creaming properly but avoid melting it.
- Do not overmix after adding dry ingredients to keep cookies tender.
- Chocolate chips can be substituted with chopped nuts or white chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a spicier twist, add a pinch of ground cloves or ginger.
Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, spiced cookies, pumpkin chocolate chip recipe
Find it online: https://platedbyemma.com/pumpkin-chocolate-chip-cookies-recipe/
