Description
These Classic Pumpkin Chocolate Chip Cookies combine the rich flavors of fall spices and pumpkin with the sweet indulgence of semi-sweet chocolate chips. Soft, moist, and perfectly spiced, these cookies are an easy and delightful treat perfect for autumn gatherings or anytime you crave a seasonal dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which helps create a soft texture in the cookies.
- Add pumpkin and egg: Mix in the pumpkin purée, large egg, and vanilla extract until the ingredients are fully incorporated, forming a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agent.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which could make the cookies tough.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough for consistent chocolate flavor.
- Shape and space dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool cookies: Remove from oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and finishing the setting process.
Notes
- For chewy cookies, do not overbake; remove just as edges begin to brown.
- You can substitute semi-sweet chocolate chips with dark or white chocolate chips according to preference.
- Ensure pumpkin purée is pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- For added texture, consider mixing in chopped nuts such as walnuts or pecans.
