Pumpkin Chocolate Chip Cookies Recipe
These Pumpkin Chocolate Chip Cookies are a perfect blend of seasonal pumpkin spice and rich chocolate chips, offering a soft and moist texture baked to golden perfection. Easy to prepare and ideal for fall treats, these cookies bring a delightful twist to classic chocolate chip cookies with warm pumpkin flavor.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin puree (Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips (mini or regular)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Grease your baking sheet or line it with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix these ingredients together thoroughly to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is well blended and slightly fluffy.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until the batter becomes smooth and uniform in texture.
- Combine Mixtures: Gradually add the dry flour mixture into the wet pumpkin batter. Mix gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips carefully to distribute them evenly throughout the dough without over mixing.
- Scoop Dough Onto Baking Sheet: Using a rounded tablespoon or medium cookie scoop, drop dough onto the prepared baking sheet, spacing them evenly for proper baking.
- Bake Cookies: Place the baking sheet on the middle rack of the oven and bake for 15 to 18 minutes, or until the cookies’ edges turn slightly golden brown and feel firm to the touch.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Do not over mix the batter after adding the flour to keep the cookies tender.
- You can substitute mini chocolate chips for regular chocolate chips based on your preference.
- Ensure pumpkin puree is pure pumpkin—not pumpkin pie filling—to control sweetness and spice.
- For a softer cookie, slightly reduce baking time; for crisper edges, bake closer to 18 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Pumpkin Cookies, Chocolate Chip Cookies, Fall Recipes, Pumpkin Spice, Seasonal Baking
