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Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are soft, chewy, and bursting with seasonal flavors. Perfect for fall, they combine the warm spices of pumpkin pie with sweet chocolate chips for a delicious 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 120 kcal

Equipment

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

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until it's light and fluffy.
  • Add the canned pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Fold in the chocolate chips using a spatula or wooden spoon.
  • Using a cookie scoop or tablespoon, drop the cookie 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 lightly golden. The centers will remain soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For an extra flavor boost, add chopped nuts or a pinch of sea salt on top before baking.
These cookies can be stored in an airtight container for up to 5 days.
You can freeze the cookie dough for up to 3 months; just scoop it onto baking sheets and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.