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Description
A delightful recipe for pumpkin chocolate chip cookies, perfect for fall or any time you crave a spiced, chocolatey treat.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, using an electric mixer, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly separated, which is normal.
- Gradually add the dry flour mixture to the wet pumpkin mixture, mixing on low speed until just combined.
- Fold in the chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. These cookies will not spread much.
- Bake for 15-18 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The dough may appear slightly separated after adding the pumpkin puree, this is normal and does not affect the final cookie.
- These cookies do not spread significantly, so ensure you place them about 2 inches apart on the baking sheet.