Soft Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies bring warmth and happiness, making them a perfect treat for any day when you need a little sweetness.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup softened butter Should be softened for easy mixing.
- 1 large egg Adds moisture and binds the dough.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips Can substitute with white chocolate or butterscotch chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the pumpkin mixture until just combined.
- Gently fold in the chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets, leaving space between each scoop.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for about a week or freeze for longer storage. Reheat in the oven at 350°F for 5 minutes or use an air fryer at 300°F.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 60mgFiber: 1gSugar: 10g
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