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Pumpkin Chocolate Chip Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: About 36 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft, chewy, and packed with warm spices, these Pumpkin Chocolate Chip Cookies are the perfect fall treat! With a hint of pumpkin flavor and plenty of melty chocolate chips, they’re ideal for cozy afternoons or holiday gatherings.

Ingredients

Units Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (240g) pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves (optional)
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Cream the Butter and Sugars:
    • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients:
    • Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled, but this is normal.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Mix Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  6. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips using a spatula.
  7. Scoop and Bake:
    • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
  8. Cool:
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a slightly firmer cookie, chill the dough in the refrigerator for 30 minutes before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Add chopped nuts, like pecans or walnuts, for extra texture and flavor.

Find it online: https://recipe.ukfinda.com/pumpkin-chocolate-chip-cookies.htm