Description
These Thick & Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining moist pumpkin puree with warm spices and melty semi-sweet chocolate chips in every bite. Soft in the center and lightly crisp on the edges, they’re ideal for sharing during the holidays or enjoying with a cup of coffee or tea.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This aerates the dough for a better texture.
- Combine wet ingredients: Beat in the pumpkin puree, eggs, and vanilla extract until the mixture is smooth and uniform in consistency.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until fully combined.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing gently just until no flour streaks remain to avoid overworking the dough.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop generous portions of the cookie dough onto the prepared baking sheets, making sure to leave adequate space between each cookie as they will spread slightly during baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Cool the cookies: Remove the cookies from the oven and allow them to cool for about 5 minutes on the baking sheets before transferring them to wire racks to cool completely to ensure they firm up properly.
Notes
- For best results, use canned pumpkin puree or fresh pumpkin that has been cooked and mashed until smooth.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a nutty flavor, try adding 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- If you prefer a spicier cookie, increase the cinnamon to 1 1/2 teaspoons or add a pinch of cloves.
