Pumpkin Chocolate Chip Cookies
Deliciously soft pumpkin chocolate chip cookies with warm spices and melty chocolate chunks perfect for fall baking.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.75 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.125 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.75 cups packed brown sugar
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
These cookies are perfect for autumn gatherings and can be stored in an airtight container for up to 5 days.