Description
These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the warm flavors of pumpkin spice and rich semisweet chocolate chips. Soft, chewy, and perfectly spiced, these cookies are easy to make and ideal for sharing during cozy autumn gatherings or as an everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree (not pumpkin pie filling)
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin spice until evenly combined. Set aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 3 minutes. This creates a creamy base for your cookies.
- Add Egg, Vanilla, and Pumpkin Puree: Beat in the egg and vanilla extract until fully incorporated. Then, mix in the pumpkin puree until the mixture is uniform in texture and color.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Using a spatula or wooden spoon, fold in the semisweet chocolate chips evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges turn lightly golden. The centers should still appear slightly underbaked for a soft, chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, serve your pumpkin chocolate chip cookies fresh for the best flavor and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- For softer cookies, do not overbake; remove when centers still look a bit underdone.
- You can refrigerate the dough for up to 24 hours before baking to enhance flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
