Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and spices with rich semi-sweet chocolate chips for a moist, flavorful treat perfect for the fall season or any time you crave a cozy dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: 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 Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until thoroughly combined to bring moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, then fold in the chocolate chips evenly throughout the dough.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown and the centers are set but still soft for optimal texture.
- Cool: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use pumpkin purée, not pumpkin pie filling, to control the sweetness and spice level.
- For an extra festive touch, sprinkle a few extra chocolate chips on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a softer cookie, reduce baking time slightly; for a crispier cookie, bake a minute or two longer.
