Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor. Made with pumpkin puree, warm spices, and plenty of chocolate chips, they’re the perfect autumn treat.
Servings: 24 cookies
Calories: 160kcal
Cost: 8
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- wire rack
- spatula
Ingredients
- 1 cup pumpkin puree
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 1.5 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden. Cool on wire racks.
Notes
For extra flavor, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 5 days, or freeze for longer storage.