Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are soft, moist, and irresistibly delicious cookies that bringing together the rich flavors of pumpkin and the indulgence of chocolate chips.
Servings: 24 pieces
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of ground cloves
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl.
- Beat butter, granulated sugar, and brown sugar in another bowl until creamy.
- Add egg and vanilla to the butter mixture and beat until well combined.
- Mix in pumpkin puree until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, and mix until just combined.
- Gently fold in chocolate chips.
- Use a cookie scoop to drop spoonfuls of dough onto the baking sheet.
- Bake for 10-12 minutes or until edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Substitutions
- For an eggless version, use a flax egg or applesauce instead of an egg.
- To make gluten-free cookies, use a gluten-free flour blend.
- Add chopped nuts like walnuts or pecans for a crunchy twist.
- Try using raisins instead of chocolate chips for a fruity flavor.
- Drizzle cookies with a simple maple glaze for extra sweetness.
- Enjoy these cookies on their own, with a warm cup of chai tea, or a glass of cold milk. They're also great for gatherings and parties.
- Chill the cookie dough for about 30 minutes before baking for better texture.
- Mix the dry and wet ingredients until just combined; overmixing can make cookies tough.
- Use room temperature ingredients for better mixing.
- Keep cookies in an airtight container at room temperature for 3-4 days.
- To store longer, freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.