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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.9 from 5 reviews

These Pumpkin Chocolate Chip Cookies are soft, moist, and packed with warm pumpkin pie spices and rich semi-sweet chocolate chips. Perfect for autumn or anytime you want a comforting, flavorful treat that balances the sweetness of chocolate with the subtle earthiness of pumpkin.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice

Wet Ingredients

  • 1 cup canned pumpkin
  • 1 cup cane sugar or white sugar
  • 1/3 cup butter (melted)
  • 1 teaspoon vanilla extract
  • 1 egg

Add-ins

  • 12 oz semi-sweet chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined to evenly distribute the leavening agents and spices.
  2. Mix Wet Ingredients: In a separate bowl, cream together the sugar, canned pumpkin, melted butter, vanilla extract, and egg until smooth and fully incorporated, forming the base of the cookie dough.
  3. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and beat until all ingredients are well combined and a thick batter forms.
  4. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the pumpkin cookie batter, ensuring they are evenly distributed without overmixing.
  5. Form Cookies: Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, spacing them adequately. Optionally, top each cookie with a few extra chocolate chips for a more chocolatey appearance.
  6. Bake: Preheat your oven to 350°F (177°C) and bake the cookies for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but still soft.
  7. Cool: Remove the cookies from the oven and transfer them to a wire cooling rack to cool completely, allowing them to firm up and develop their full flavor and texture.

Notes

  • You can substitute the all-purpose flour with gluten-free flour blend if needed, though texture may slightly change.
  • Ensure pumpkin is plain canned pumpkin and not pumpkin pie filling which contains added sugars and spices.
  • Adjust baking time slightly for larger or smaller cookies to avoid under or overbaking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a dairy-free version, replace butter with coconut oil or a plant-based margarine.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, pumpkin spice, easy cookie recipe

Find it online: https://amayaharis.com/pumpkin-chocolate-chip-cookies-recipe/