Irresistible Pumpkin Chocolate Chip Cookies
These warm, flavorful cookies blend sweet pumpkin and rich chocolate for a delightful treat any time of year.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 pieces eggs
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
Mix-Ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently.
Baking
- Drop spoonfuls of the dough onto a prepared baking sheet, leaving space between each scoop.
- Bake for 12-15 minutes, or until the edges are golden and the center is slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container. They will last about a week in the fridge and up to three months in the freezer. Reheat in the oven or air fryer for a few minutes to restore softness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
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