Description
Pumpkin Chocolate Chip Cookies are the perfect fall treat, blending warm spices and sweet chocolate in every bite. These soft, chewy cookies fill your kitchen with the comforting aromas of cinnamon and nutmeg, making them ideal for cozy gatherings or a quiet night in. With simple ingredients and easy preparation, this recipe is perfect for bakers of all skill levels. Enjoy these delightful cookies warm from the oven or store them for later indulgence!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream softened butter with brown and granulated sugars until fluffy.
- Mix in pumpkin puree and eggs one at a time until smooth.
- Stir in vanilla extract.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in chocolate chips.
- Drop heaping spoonfuls onto lined baking sheets about two inches apart.
- Bake for 12–15 minutes until edges are golden; centers should remain soft.
- Let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For a twist, substitute chocolate chips with white chocolate or add nuts for added crunch. Chilling the dough for 30 minutes can help prevent excessive spreading during baking.