Description
Indulge in the perfect combination of pumpkin and chocolate with these soft and flavorful Classic Pumpkin Chocolate Chip Cookies. They’re a delightful treat for the fall season or any time you’re craving a delicious cookie.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 large egg
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the vanilla, pumpkin puree, and egg until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
- Cool: Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like due to the pumpkin.
- For chewier cookies, blot the pumpkin puree with a paper towel to remove excess moisture.
- Store in an airtight container for up to 5 days.
