Description
These Pumpkin Chocolate Chip Cookies are soft, moist, and bursting with cozy fall flavors. Perfectly balanced with spices like cinnamon, nutmeg, and cloves, and studded with melty chocolate chips, these cookies offer a tender, chewy texture that melts in your mouth. Ideal for fall baking, they make a delicious treat for any occasion—snacking, dessert, or breakfast.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree (preferably fresh)
- 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 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 chocolate chips (regular or white chocolate chips as variation)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Gather and measure all ingredients precisely, including flour, sugars, spices, and pumpkin puree for the best results.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, vanilla extract, and egg until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients and mix just until combined—avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed without breaking them up.
- Scoop and Bake: Drop tablespoon-sized scoops of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set while centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing the cookies to firm up without losing their softness.
Notes
- Use fresh pumpkin puree rather than canned pumpkin pie filling for the best flavor.
- Ensure butter and eggs are at room temperature for a smoother dough and even bake.
- Remove cookies from the oven when edges are set but centers are slightly underdone for chewy perfection.
- Mix the batter gently to avoid developing gluten and tough cookies.
- Optionally chill the dough for 30 minutes to develop flavors and prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, soft cookies, pumpkin spice, gluten-free cookies, seasonal treats
