Pumpkin Chocolate Chip Cookies
Delightful soft and chewy pumpkin chocolate chip cookies, perfect for fall gatherings and cozy treats.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Adds moisture and signature flavor
- 1 cup brown sugar For sweetness and a hint of caramel flavor
- 1/2 cup granulated sugar To balance the brown sugar
- 1/2 cup butter, softened Rich, buttery base
- 1 large egg Binds ingredients together
Dry Ingredients
- 2 cups all-purpose flour Foundation of cookies
- 1/2 teaspoon baking soda Helps cookies rise
- 1/2 teaspoon baking powder Works with baking soda for fluffiness
- 1 teaspoon ground cinnamon Adds warmth and depth
- 1/2 teaspoon ground nutmeg Complement to pumpkin flavor
- 1/2 teaspoon salt Balances out sweetness
Chocolate Chip Ingredients
- 1 cup chocolate chips Crowning glory of cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
- Beat in the egg until fully incorporated.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients while mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.