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–+ servings
Jessica Morgan

Pumpkin Chocolate Chip Cookies: A Must-Try Delight!

Delicious and soft pumpkin chocolate chip cookies that are perfect for fall.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 1 1/2 cups semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Mix in the pumpkin puree until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 12-15 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 100mgFiber: 1gSugar: 10g

Notes

  • For a spicier flavor, add 1/4 teaspoon of ground ginger or allspice to the dry ingredients.
  • Substitute half of the chocolate chips with chopped nuts or dried cranberries for added texture and flavor.

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