Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of fall with moist pumpkin puree and rich semi-sweet chocolate chips, creating a soft and flavorful treat perfect for autumn or anytime you crave a seasonal twist on traditional chocolate chip cookies.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Pumpkin and Flavorings: Mix in the pumpkin purée, egg, and vanilla extract until the ingredients are fully combined and smooth, contributing moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening agent.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen cookies. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are golden and the centers are set but still soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their soft texture.
Notes
- Make sure pumpkin purée is pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
- Do not overmix the batter once dry ingredients are added to keep cookies tender.
- For extra flavor, you can sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
