Description
Soft batch pumpkin chocolate chip cookies with warm spices — a fall favorite that combines pumpkin, cinnamon‑like flavors, and chocolate chips in a chewy cookie.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin purée
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi‑sweet chocolate chips (mini or regular)
Instructions
- Preheat oven to 350°F (≈ 175 °C), then grease baking sheets or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a separate large bowl, beat together softened butter and sugar until well blended.
- Add pumpkin purée, egg, and vanilla extract to the butter‑sugar mixture; mix until smooth.
- Gradually add the flour mixture to the pumpkin mixture, mixing just until combined — do not over‑mix.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded tablespoon‑size scoops of dough onto prepared baking sheets.
- Bake on the middle rack for about 15‑18 minutes, until the edges are just turning golden and the cookies are set.
- Let cookies cool a few minutes on the baking sheet, then transfer to a cooling rack to finish cooling.
- Enjoy!
Notes
- You can use mini or regular semi‑sweet chocolate chips.
- Be sure to use **100% pure pumpkin purée**, NOT pumpkin pie mix.
- This recipe is adapted from “Old‑Fashioned Soft Pumpkin Cookies” by Very Best Baking / Nestle.
