Pumpkin Chocolate Chip Cookies
Delightfully soft and rich with the flavors of pumpkin and chocolate, these cookies are a perfect treat for fall.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation that holds everything together.
- 2 tsp pumpkin pie spice Brings warmth and a cozy feel.
- 1 tsp baking soda For that classic cookie puffiness.
- 1/2 tsp kosher salt Elevates the sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Adds richness and a melt-in-your-mouth texture.
- 3/4 cup packed brown sugar For deep, caramel-like sweetness.
- 1/2 cup granulated sugar Balances the sweetness.
- 1 large egg Binding the ingredients together.
- 3/4 cup pumpkin puree Adds autumn flavor and moisture.
- 2 tsp pure vanilla extract Rounds out the flavors beautifully.
Chocolate
- 1 1/2 cups semisweet chocolate chips Turns these cookies into a decadent treat.
Instructions
Preparation
- Preheat your oven to 375°F and line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, baking soda, and kosher salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla until fully combined.
- Gradually add the dry ingredients to the wet mixture and beat on low speed until just combined.
- Gently fold in the chocolate chips.
- Refrigerate the dough for about 30 minutes.
Baking
- Scoop out 1-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake cookies for approximately 12 minutes, until puffed and golden around the edges.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
These cookies can be served with vanilla ice cream or whipped cream. They also pair well with hot cider or pumpkin spice lattes. Consider using sugar substitutes or dairy-free alternatives for a healthier touch.