Golden Pumpkin Chocolate Chip Cookies
Soft, chewy cookies combining pumpkin and rich chocolate chips for a cozy treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Ensure it's pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar Packed tightly.
- 1/2 cup butter, softened Room temperature.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Mix-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and let it heat up.
- In a large bowl, cream together pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract until well blended.
- In another bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the pumpkin mixture and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between them.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
Notes
To keep cookies fresh, store them in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. To reheat, warm in the oven or air fryer at 350°F (175°C) for about 5 minutes.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 75mgFiber: 1gSugar: 8g
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