Experience the warmth of fall with these soft and chewy Pumpkin Chocolate Chip Cookies. Each bite combines rich pumpkin and sweet chocolate, infused with cozy spices like cinnamon and nutmeg.
Total Time:40 minutes
Yield:12 cookies
Ingredients
1 cup canned pumpkin puree
1 cup brown sugar
½ cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, then add the vanilla and pumpkin puree. Mix until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients.
Fold in chocolate chips.
Drop tablespoon-sized balls onto a lined baking sheet, spacing 2 inches apart.
Bake for 12-15 minutes until edges are golden.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewier cookie, chill the dough for 30 minutes before baking.
These cookies freeze well—store them in an airtight container for up to three months!
