Pumpkin Chocolate Chip Cookies
These are truly chewy pumpkin cookies. Each bite is soft, a little spongy from the pumpkin, with a gentle caramelized edge that gives just the right amount of chew.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Hand or Stand Mixer
- Spatula
- Baking Sheet
- Cooling Rack
- Cookie scoop (optional)
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup semi-sweet chocolate chips
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pro tip: If you’re baking multiple sheets, rotate them halfway through to ensure even baking.
Mix Wet Ingredients
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
- Beat with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add the egg, pumpkin puree, and vanilla extract. Mix until fully combined.
- Pro tip: Scrape down the sides of the bowl to make sure everything is incorporated evenly.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Whisk thoroughly to make sure the spices are evenly distributed.
Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or fold gently with a spatula until just combined.
- Pro tip: Avoid overmixing here; it keeps the cookies soft and tender instead of dense.
Fold in Chocolate Chips
- Add the chocolate chips and gently fold them into the dough with a spatula.
- Make sure they’re evenly distributed without breaking them up.
Scoop and Bake
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are set and the centers are still slightly soft.
- Pro tip: Cookies will continue to firm up as they cool, so don’t worry if they look a little underbaked in the middle.
Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm with a cup of coffee or tea, or store in an airtight container for up to 4 days.
Notes
Estimated Nutritional Value (per cookie)
- Calories: ~130 kcal
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Cholesterol: 25 mg
- Sodium: 90 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 1 g
- Sugars: 10 g
- Protein: 2 g