Soft Pumpkin Chocolate Chip Cookies
These Soft Pumpkin Chocolate Chip Cookies are warm, sweet, and melty, making them the perfect cozy treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup butter, softened Make sure it's at room temperature
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Add-Ins
- 1 cup chocolate chips Use semi-sweet or dark chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix well until everything combines smoothly.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the chocolate chips gently.
Baking
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm with vanilla ice cream, fresh fruit, or a drizzle of caramel sauce for added indulgence. Store in an airtight container for up to one week, or freeze for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 60mgFiber: 1gSugar: 10g
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