Description
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, combining the warm spices of pumpkin pie spice and cinnamon with sweet chocolate chips. Perfectly moist with a tender crumb, these cookies bring the essence of fall into every bite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined to infuse the flour with spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together using a mixer or whisk until the mixture is creamy and smooth, which helps create a tender cookie texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the pumpkin puree, vanilla extract, and egg. Mix well until fully combined to create the flavorful wet base for the cookies.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly into the dough, distributing the chips throughout for bursts of chocolate in every bite.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown indicating they are fully baked yet soft inside.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and allowing them to set perfectly.
Notes
- Ensure the butter is softened, not melted, for the best cookie texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- If you prefer a stronger pumpkin flavor, use fresh pumpkin puree or canned pumpkin with no added spices.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- Chocolate chips can be substituted with white chocolate or nuts for variation.
