Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies blend cozy pumpkin flavors with rich chocolate, creating a delightful treat perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup pumpkin puree (canned or homemade) Use fresh puree for a richer taste if possible.
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup unsalted butter, melted For a dairy-free version, substitute with coconut oil.
- 1 large egg
- 1 teaspoon vanilla extract
For Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
For Mix-ins
- 1 cup chocolate chips Semi-sweet, dark, or white chocolate chips can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, brown sugar, white sugar, melted butter, egg, and vanilla extract. Mix until everything is well combined and smooth.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Gently fold the chocolate chips into the batter.
- Line a baking sheet with parchment paper.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container for up to a week. Freeze for longer storage.