Description
These Pumpkin Chocolate Chip Cookies blend the warmth of pumpkin and spices with rich chocolate. They’re soft, chewy, and perfect for fall gatherings!
Ingredients
Scale
- ½ cup butter (softened)
- ¾ cup brown sugar
- ¼ cup cane sugar
- 6 tablespoons pumpkin
- 1 teaspoon vanilla
- 1 ⅓ cup + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and cane sugar until light and fluffy.
- Add pumpkin puree and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in chocolate chips gently without breaking them.
- Roll dough into 18 balls and place on prepared baking sheet, spaced apart.
- Bake for 10-11 minutes until golden at the edges and soft in the center.
- Let cool on the baking sheet, then transfer to a wire rack.
Notes
Use pure pumpkin puree for best flavor; avoid pumpkin pie filling.
Chill dough for 30 minutes before baking for firmer cookies.
Monitor baking time closely to prevent overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg