Description
Delight in these soft and moist Pumpkin Chocolate Chip Cookies, combining the warm spices of fall with rich chocolate chips for the perfect seasonal treat. These cookies are easy to make and bake up tender with a hint of pumpkin sweetness, ideal for any occasion or cozy afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt, ensuring the spices are evenly distributed.
- Cream Butter and Sugar, Then Add Wet Ingredients: In a separate large bowl, beat the softened unsalted butter and sugar together until the mixture is creamy and fluffy. Then incorporate the pumpkin puree, vanilla extract, and egg, mixing well to combine all wet ingredients smoothly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Stir in the chocolate chips evenly throughout the dough.
- Shape the Cookies: Using a tablespoon, scoop portions of dough and place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn a light golden color, indicating they are done while keeping the centers soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
Notes
- You can substitute chocolate chips with white chocolate or butterscotch chips for a different flavor.
- Ensure the butter is softened (not melted) for the best cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a spicier kick, increase the pumpkin pie spice up to 1 teaspoon.
