Description
Enjoy the perfect balance of autumn flavors with these Classic Pumpkin Chocolate Chip Cookies. Soft, chewy, and packed with warm spices and sweet chocolate chips, these cookies are an ideal seasonal treat that’s simple to make and sure to delight everyone.
Ingredients
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 ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, forming the base of your cookie dough.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until all components are fully incorporated and the mixture is smooth.
- 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 into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cookie tenderness. Fold in the semi-sweet chocolate chips to add sweet bursts in every bite.
- Portion Dough: Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft when touched lightly.
- Cool Cookies: Let the cookies rest on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- You can substitute pumpkin purée with homemade pumpkin if preferred.
- For a nuttier flavor, add 1/2 cup chopped pecans or walnuts along with the chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For chewier cookies, slightly underbake by a minute or two.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and facilitate easy cleanup.
