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Description
Enjoy these easy and delicious pumpkin chocolate chip cookies, perfect for fall or any time you crave a sweet treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (6 ounces) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, use more brown sugar than granulated sugar.
- You can add chopped nuts like pecans or walnuts along with the chocolate chips.
- Ensure your pumpkin puree is well-drained to avoid overly moist cookies.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg