Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie with the sweet bite of chocolate chips, creating a moist and flavorful treat perfect for fall or any time you crave a cozy cookie. Soft and chewy with a hint of cinnamon, nutmeg, and cloves, these cookies balance perfectly with rich pumpkin purée and melty chocolate chips.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until fully combined to create a smooth and consistent wet base for the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to distribute the leavening agent and spices evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies. Then fold in the semi-sweet chocolate chips for a burst of melty chocolate in every bite.
- Shape Cookies: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets to allow space for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers appear set but still soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely for best texture and to avoid sogginess.
Notes
- Be careful not to overmix the dough once the dry ingredients are added; overmixing can result in dense cookies.
- You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate if preferred.
- Make sure the butter is softened but not melted to properly cream with the sugars.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For a nuttier flavor, add 1/2 cup chopped walnuts or pecans with the chocolate chips.
