Pumpkin Chocolate Chip Cookies Recipe
These Pumpkin Chocolate Chip Cookies combine the warm flavors of cinnamon and nutmeg with the rich sweetness of chocolate chips and moist pumpkin puree. Perfect for fall or any time you crave a soft, flavorful cookie, they offer a delightful twist on a classic treat with a tender, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. This incorporates air for a tender cookie texture.
- Add Wet Ingredients: Beat in the canned pumpkin puree, large egg, and vanilla extract until fully combined, creating a smooth wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet Mixture: Gently stir the dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough, ensuring they are evenly spread throughout.
- Portion and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers still appear slightly soft, indicating chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to wire racks to cool completely, preventing breakage.
Notes
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Make sure the butter is softened, not melted, for proper creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen for up to 3 months; thaw at room temperature before serving.
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, cinnamon cookies, pumpkin puree desserts
Find it online: https://victoriablair.com/pumpkin-chocolate-chip-cookies-recipe/
