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Chocolate Chip Pumpkin Cookies

These chocolate chip pumpkin cookies are a delightful blend of seasonal flavors, featuring the richness of pumpkin and the sweetness of chocolate chips. They're soft, chewy, and perfect for autumn gatherings or any time you crave a cozy treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 baking sheet
  • 1 parchment paper optional
  • 1 oven mitts
  • 1 cookie scoop or spoon
  • 1 cooling rack

Ingredients
  

  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
  • In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer or whisk.
  • Add the pumpkin puree, egg, and vanilla extract to the mixture. Beat until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  • Fold in the chocolate chips gently using a spatula or wooden spoon.
  • Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. The centers may look slightly underbaked; they will continue to set as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

Be sure to use pure pumpkin puree and not pumpkin pie filling for the best results.
Feel free to add nuts or dried cranberries for extra texture and flavor.
Store cookies in an airtight container to maintain freshness. They can also be frozen for later enjoyment!