Description
These chewy pumpkin chocolate chip cookies combine the warm spices of fall with the rich sweetness of chocolate chips for a soft, delightful treat perfect for any season. Moist pumpkin puree keeps the cookies tender, while the blend of cinnamon, ginger, nutmeg, and cloves adds cozy flavors that make these cookies irresistible.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: 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 bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add egg, vanilla, and pumpkin: Beat in the egg, vanilla extract, and pumpkin puree until everything is thoroughly combined, creating a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to ensure even distribution of spices and leaveners.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in chocolate chips: Carefully fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Portion the dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly browned and the centers appear set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which helps them set and develop chewy texture.
Notes
- Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling for best results.
- Do not overmix the batter once flour is added to keep cookies tender and chewy.
- If you prefer less sweet cookies, reduce the granulated sugar by 1/4 cup.
- For a festive touch, consider adding chopped pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
