Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of autumn pumpkin with sweet, melty chocolate chips. Soft and chewy with a perfect balance of spices, these cookies are a delightful treat for the fall season or any time you crave a seasonal twist on traditional chocolate chip cookies.
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 and Prepare: 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 until the mixture is light and fluffy, which incorporates air and adds to cookie texture.
- Add Pumpkin and Egg: Mix in the pumpkin purée, egg, and vanilla extract until the mixture is well combined, creating a moist batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen cookies. Fold in the chocolate chips gently.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to give the cookies room to spread.
- Bake: Bake for 10-12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents breakage.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugars.
- Use fresh pumpkin purée, not pumpkin pie filling which contains added spices and sugar.
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls or baked cookies and thaw at room temperature before eating.
