Description
These Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the warm flavors of pumpkin and spices with sweet chocolate chips in a soft, chewy cookie.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Additions:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded balls of dough onto the prepared baking sheets and bake for 10-12 minutes until lightly golden.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- These cookies stay soft for days and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
