Description
A delightful treat that combines the warm flavors of autumn with the sweetness of chocolate, these Pumpkin Chocolate Chip Cookies are soft, chewy, and easy to make.
Ingredients
Scale
- 1 cup (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the semi-sweet chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers look set but still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate or freeze the cookies.
- Serve warm for gooey chocolate chips.
- 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: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin, Chocolate Chip, Cookies, Fall, Dessert