Description
Delicious pumpkin chocolate chip cookies that capture the essence of fall with their rich pumpkin flavor and sweet chocolate chips.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Pumpkin puree: 1 cup (240 g)
- Brown sugar: 1 cup (packed, 220 g)
- Granulated sugar: 1/2 cup (100 g)
- Butter: 1/2 cup (113 g, softened)
- Chocolate chips: 1 cup (170 g)
- Eggs: 2 large
- Baking soda: 1 teaspoon (5 g)
- Ground cinnamon: 1 teaspoon (2 g)
- Ground nutmeg: 1/2 teaspoon (1 g)
- Vanilla extract: 1 teaspoon (5 ml)
- Salt: 1/2 teaspoon (3 g)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes until edges are golden brown.
- Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Measure flour correctly to avoid dry cookies.
- Do not overmix the dough to maintain a soft texture.
- Chill the dough if it’s too warm to prevent excessive spreading.
- Always use parchment paper for easy removal and even baking.
- Check for doneness as ovens vary; remove when edges are golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, chocolate chip, cookies, fall, dessert