Description
Delicious and moist Pumpkin Chocolate Chip Cookies combine the rich flavors of pumpkin puree and warm spices with sweet semi-sweet chocolate chips. These cookies are perfect for fall or anytime you crave a soft, flavorful treat with a hint of autumn nostalgia.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Other
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together until the mixture is smooth and fluffy. Then, add the pumpkin puree, egg, and vanilla extract. Mix thoroughly until all wet ingredients are fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures the leavening agents and spices are evenly distributed.
- Combine Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently until just combined, careful not to overmix to keep the cookies tender. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the edges turn lightly golden and the centers appear set but still soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For a stronger pumpkin flavor, consider adding an additional 1/4 teaspoon of cinnamon or a pinch of ground cloves.
- Do not overbake to prevent the cookies from becoming too dry; they should remain soft in the center.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Butter can be replaced with margarine or a non-dairy butter substitute for a dairy-free version, though texture may vary slightly.
