Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: First things first, let’s get the oven ready. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add the Wet Ingredients: Next, mix in the pumpkin puree, egg, and vanilla extract. Make sure everything is well combined and smooth before moving on.
- Mix the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. These spices will bring out the autumn vibes in your cookies!
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough—this can make the cookies tough. Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm for a gooey, melty chocolate experience, or at room temperature for a soft, chewy treat.
Notes
- Don’t Overmix: When combining the dry and wet ingredients, overmixing can lead to dense cookies. Stir until just combined.
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Chill the Dough: If your cookie dough feels too soft, chilling it for 15-20 minutes before baking can help prevent spreading.
- Storage: These cookies can be stored in an airtight container for up to 5 days. You can also freeze the dough for up to 3 months and bake it fresh when needed.
- Prep Time: 15 minute
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin spice cookies, Fall dessert ideas, Chocolate chip cookies with pumpkin