Description
These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the warm spices of pumpkin pie with sweet chocolate chips. Soft, moist, and perfectly spiced, these cookies are easy to make and perfect for sharing during the autumn season or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter (softened to room temperature)
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
- Cream butter and sugars: In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add wet ingredients: Mix in the pumpkin puree, large egg, and vanilla extract to the butter-sugar mixture, beating again until everything is thoroughly incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until smooth, being careful not to overmix to keep the cookies tender.
- Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Portion the dough: Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each one with a few extra chocolate chips for a delicious finish.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is softened, not melted, for the best texture.
- Do not overmix the dough to prevent tough cookies.
- For extra flavor, consider adding a sprinkle of sea salt on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze the cookie dough balls for up to 3 months; bake from frozen adding extra baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, pumpkin spice, easy cookies, seasonal baking
