Pumpkin Chocolate Chip Cookies
These warm, soft cookies combine pumpkin and chocolate in a delightful treat that’s perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use fresh or canned
- 1/2 cup butter, softened Ensure it's softened, not melted
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg Can be substituted with flax egg for vegan option
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Add-ins
- 1 cup chocolate chips Consider using white chocolate chips for variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of cookie dough onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
Store in an airtight container at room temperature for about 5 days or refrigerate for up to a week. For freezing, store for about 3 months. Reheat in the microwave.