Easy Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies combine comforting flavors and a delightful texture, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Structure
- 1 tsp baking soda Leavening
- 1/2 tsp salt Flavor
- 1 tsp ground cinnamon Warmth
Wet Ingredients
- 1/2 cup unsalted butter (softened) Moisture
- 1/2 cup brown sugar Flavor and moisture
- 1/4 cup sugar Sweetness
- 1 large egg Binding
- 1 cup pumpkin puree Moisture and flavor
Add-ins
- 1 cup chocolate chips Sweetness and texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until blended well.
- In a separate large bowl, use an electric mixer to cream the softened butter, brown sugar, and sugar together until light and fluffy.
- Beat in the egg and pumpkin puree until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
- Gently fold in the chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers seem set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use softened butter for the best texture. Fresh pumpkin puree yields better flavor. Monitor baking time to avoid overbaking. For added chewiness, cool cookies briefly on the baking sheet before transferring to a wire rack.