Best Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy pumpkin chocolate chip cookies bring warmth and joy to any occasion.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the chocolate chips.
Baking
- Drop spoonfuls of batter onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week in the fridge or three months in the freezer. Reheat in the oven or air fryer for a warm bite. For variations, substitute half the butter with applesauce or use different types of chocolate chips.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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