Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies are easy to make and offer a comforting blend of flavors, perfect for any occasion.
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
Chocolate Chips
- 1 cup semi-sweet chocolate chips adds sweetness and texture
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease your baking sheet or line it with parchment paper.
- In a medium bowl, combine 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.
- Fold in the semi-sweet chocolate chips.
- Drop dollops of cookie dough onto your prepared baking sheet.
Baking
- Bake the cookies for 15 to 18 minutes, until the edges are turning a light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
For best results, use room temperature butter, avoid overmixing the dough, and experiment with cookie sizes and types of chocolate chips for different textures. Store in an airtight container for up to a week.