Description
Delight in these soft and cakey Pumpkin Chocolate Chip Cookies, perfect for fall. Combining the rich flavors of pumpkin purée and warm spices with semi-sweet chocolate chips, these cookies offer a comforting and delicious treat that’s easy to bake and loved by all.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two 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 create a tender cookie texture.
- Mix Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until the batter is well combined and smooth, infusing moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ground cloves to evenly distribute leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are set and the tops appear slightly dry, signaling they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
Notes
- These cookies are soft and cakey due to the pumpkin purée, making them uniquely moist and tender.
- For added texture and flavor, stir in 1/2 cup chopped walnuts or pecans into the dough before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
