Description
Delight in these soft and moist Pumpkin Chocolate Chip Cookies, perfectly spiced with cinnamon and pumpkin pie spice, and loaded with melty chocolate chips. These cookies combine the comforting flavors of fall with a classic chocolate chip treat, making them ideal for cozy afternoons or festive gatherings.
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: 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 to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar until creamy and smooth, creating a light base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, vanilla extract, and egg until fully combined, ensuring a moist and flavorful dough.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies. Fold in the chocolate chips evenly.
- Portion Dough: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn lightly golden, indicating they are cooked through yet soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- Ensure butter is at room temperature for easier creaming.
- Use fresh pumpkin puree, not pumpkin pie filling which is sweetened and spiced.
- For a more intense pumpkin flavor, you can increase the pumpkin pie spice to 1 teaspoon.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- To make the cookies vegan, substitute the butter with vegan butter and use a flax egg instead of a regular egg.
