Description
These Pumpkin Chocolate Chip Cookies are soft, moist, and packed with warm fall spices. Perfectly balanced with creamy pumpkin puree and sweet semi-sweet chocolate chips, they offer a delightful twist on traditional chocolate chip cookies. Ideal for autumn gatherings or a cozy everyday treat, these cookies deliver comforting flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening agents are evenly distributed.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or a sturdy spoon to cream the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree into the creamed butter and sugar mixture until fully combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined to avoid overworking the dough which can lead to dense cookies.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Portion Dough: Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 12 to 15 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to prevent breakage.
Notes
- For extra soft cookies, be careful not to overbake since they continue to firm up as they cool.
- You can substitute dark chocolate or white chocolate chips for a different flavor profile to suit your taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
