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Description
These Pumpkin Chocolate Chip Cookies are a delicious and festive treat, perfect for autumn or any time you crave a taste of fall.
Ingredients
- 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 cup pumpkin puree (not pumpkin pie filling)
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F (190°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.
- In a separate 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, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you use pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar.
- For a stronger pumpkin flavor, you can reduce the flour slightly, but be mindful of the dough’s consistency.
- These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
- For a chewier cookie, slightly underbake them. For a crispier cookie, bake them a minute or two longer.