Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies are a delightful treat that combines the warm flavors of pumpkin and spice with the sweetness of chocolate.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour provides structure
- 1 teaspoon baking soda helps cookies rise
- 1 teaspoon baking powder supports leavening
- 1 Tablespoon pumpkin pie spice adds warmth and flavor
- 0.5 teaspoon salt enhances sweetness
Wet Ingredients
- 1.5 cups granulated sugar sweetness and moisture
- 0.5 cups butter, softened adds richness and texture
- 1 cup pure pumpkin puree moisture and flavor
- 1 large egg binds ingredients
- 1 teaspoon pure vanilla extract enhances flavor
Add-ins
- 1 cup semi-sweet chocolate chips adds sweetness and texture
Instructions
Preparation
- Preheat your oven to 350 degrees F and prepare your baking sheet by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a larger bowl, beat the softened butter and granulated sugar together until well blended.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually incorporate the dry flour mixture into the pumpkin batter, stirring gently until just combined.
- Fold in the semi-sweet chocolate chips with a spatula or wooden spoon.
Baking
- Using a rounded tablespoon, drop dollops of cookie dough onto your prepared baking sheet with adequate spacing.
- Bake the cookies for 15 to 18 minutes, until edges are light golden brown and centers appear set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For fluffier cookies, ensure your butter is at room temperature. Do not overmix the dough and consider sending in variations like nuts or different chocolate types.