Description
Soft, fluffy pumpkin chocolate chip cookies packed with warm fall spices and rich chocolate. A perfect seasonal treat that’s easy to make and always a hit.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the egg, then mix in vanilla extract and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Fold in the chocolate chips evenly.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Use plant-based butter and chocolate for a dairy-free version.
- White chocolate chips are a delicious variation.
- Chill dough for 30 minutes for thicker cookies.
- Store with a slice of bread to keep cookies soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
