Description
Classic Pumpkin Chocolate Chip Cookies combine the warm, cozy flavors of pumpkin and fall spices with sweet, melty chocolate chips for a perfect seasonal treat. These soft, chewy cookies are easy to make and perfect for holiday gatherings or a comforting snack any time of year.
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 easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, which helps give the cookies a tender texture.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until the mixture is smooth and well combined, incorporating moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening and spices.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen cookies. Fold in the chocolate chips evenly.
- Portion Dough: 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 are golden and the centers are set but still soft for optimal chewiness.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances texture.
Notes
- Use fresh pumpkin purée for best flavor, not pumpkin pie filling which contains added spices and sugar.
- Adjust the baking time for softer or crispier cookies depending on preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a vegan version, substitute the butter with a plant-based alternative and the egg with a flax or chia egg.
