Description
These Soft & Gooey Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the warm spices of pumpkin puree with melty semi-sweet chocolate chips. With a tender texture and lightly golden edges, these cookies are easy to make and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, creating a fluffy base for the cookies.
- Add Wet Ingredients. Mix in the pumpkin puree, egg, and vanilla extract until the mixture is well combined, giving the batter moisture and flavor.
- Combine Dry Ingredients. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, salt, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry into Wet. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips. Gently fold the semi-sweet chocolate chips into the dough for bursts of melty chocolate in every bite.
- Portion the Dough. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing each about 2 inches apart so they have room to spread while baking.
- Bake Cookies. Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. The centers may appear slightly underbaked but will set as the cookies cool.
- Cool Cookies. Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for perfect texture and flavor.
Notes
- For softer cookies, slightly underbake them and allow to cool on the baking sheet.
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix the dough to keep cookies tender.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as per preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
