Description
These Classic Pumpkin Chocolate Chip Cookies combine the cozy flavors of pumpkin spice with sweet chocolate chips for a perfect fall treat. Soft and chewy with a hint of warm spices, these cookies are ideal for autumn gatherings or a comforting snack any time of year.
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 until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Mix in the pumpkin purée, egg, and vanilla extract until you have a smooth, well-combined batter that brings moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring until just combined to avoid over-mixing, which can toughen the cookies. Gently fold in the chocolate chips for a chocolatey burst in every bite.
- Shape Cookies: Drop spoonfuls of dough approximately 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them onto a wire rack to cool completely, which helps them firm up and prevents breaking.
Notes
- Make sure the butter is softened, not melted, for proper creaming with sugars.
- Use fresh pumpkin purée for the best flavor; canned pumpkin also works well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, sprinkle a little sea salt on top before baking.
- To make the cookies dairy-free, substitute butter with a plant-based alternative.