Description
Classic Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the warm spices of cinnamon, nutmeg, and cloves with rich chocolate chips and moist pumpkin purée. These soft and flavorful cookies come together quickly and bake to a perfect golden edge, making them a perfect seasonal dessert or snack.
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
Add-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 prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing. Then fold in the semi-sweet chocolate chips gently.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart for even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the centers are set, signalling the cookies are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use fresh pumpkin purée for the best flavor; canned pumpkin can also be used as a convenient alternative.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- You can substitute semi-sweet chocolate chips with dark chocolate chips or white chocolate chips according to preference.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- For a spicier kick, increase cinnamon to 1 1/2 teaspoons and add a pinch of ground ginger.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
