Pumpkin Chocolate Chip Cookies Recipe
Soft and chewy Pumpkin Chocolate Chip Cookies are the ultimate fall treat. Packed with warm spices and rich chocolate chips, they’re easy to make and perfect for holiday baking.
Servings 24 Cookies
Ingredients
- ½ cup butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 tsp vanilla bean paste or vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375ºF. Line two large rimmed baking sheets with parchment paper.
- Cream the butter and granulated sugar in a large mixing bowl with a hand mixer until light and fluffy (or stand mixer with paddle attachment).
- Add the egg and vanilla bean paste (or vanilla extract), mixing until fully incorporated.
- In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt.
- With the mixer on low, add half the dry ingredients, then all of the pumpkin puree, then the remaining dry ingredients, mixing just until combined after each addition. Fold in chocolate chips with a rubber spatula.
- Scoop 2 tablespoons of dough onto prepared baking sheets (or use a large hinged scoop), leaving 2 inches of space between cookies.
- Bake 14-16 minutes, or until the edges are set, golden brown, and the centers spring back when touched.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 113IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
