Print

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
Print Recipe

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with the warm flavors of pumpkin and cozy autumn spices. Easy to make with simple ingredients and quick baking time, they are perfect for fall or anytime you want a comforting homemade treat with melty chocolate chips in every bite.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (1 stick) butter or oil, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pure pumpkin puree

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt (a pinch)

Add-Ins

  • 1 cup chocolate chips (dark, semi-sweet, or white chocolate chips as preferred)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Ensure the pumpkin puree is well-stirred and at room temperature for easy mixing.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened butter (or oil) and brown sugar until smooth. Add the egg and vanilla extract, then mix in the pumpkin puree until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, ensuring even distribution of leavening agents and spices.
  4. Blend Wet and Dry Mixtures: Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips evenly into the dough so every cookie will have gooey pockets of chocolate.
  6. Chill and Scoop: Chill the dough for 30 minutes to enhance flavor and prevent spreading. Then, scoop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart.
  7. Bake and Cool: Bake for 10-12 minutes until edges are set but centers remain slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use fresh pumpkin puree for a cleaner and more classic pumpkin flavor.
  • Do not overmix the dough to maintain a tender texture.
  • Chilling the dough improves flavor and controls spreading during baking.
  • Spoon and level flour when measuring to avoid dense or too dry cookies.
  • Choose good-quality or semi-sweet chocolate chips for the best melty chocolate experience.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, autumn baking, soft cookies, chewy cookies, pumpkin spice, gluten-free pumpkin cookies, vegan cookie variations

Find it online: https://homemademealz.com/pumpkin-chocolate-chip-cookies/