Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are the perfect autumn treat, combining the warm spices of fall with rich chocolate chips for a soft, delicious center.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter with both sugars until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Baking
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with your choice of beverages.
Storage
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer before transferring to a freezer bag.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Chill the dough for 30 minutes to prevent spreading.
Ingredient Substitutions: Substitute chocolate chips with white chocolate or butterscotch chips for a different flavor profile.
How to Serve: Best enjoyed with a warm glass of milk or hot cocoa.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the dough in advance and freeze for up to 3 months. Bake directly from frozen, adding a few minutes to the baking time.
Ingredient Substitutions: Substitute chocolate chips with white chocolate or butterscotch chips for a different flavor profile.
How to Serve: Best enjoyed with a warm glass of milk or hot cocoa.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the dough in advance and freeze for up to 3 months. Bake directly from frozen, adding a few minutes to the baking time.