Description
These Pumpkin Chocolate Chip Cookies combine the warm, spicy flavors of pumpkin pie spice with the sweet richness of chocolate chips for a perfect autumn treat. Soft and chewy with a hint of pumpkin, these cookies are ideal for cozying up with a seasonal favorite that’s easy to make and sure to please a crowd.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (160 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tsp pure vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This aeration ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg, pumpkin puree, and pure vanilla extract into the butter and sugar mixture until fully combined, creating a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and beat on low speed just until everything is incorporated. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips using a spatula to evenly distribute them throughout the dough.
- Chill Dough: Cover the dough and refrigerate for about 30 minutes to firm up the dough, which helps maintain shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop 1-inch balls of dough and place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake cookies in the preheated oven until they are puffed and golden around the edges, about 12 minutes. Keep an eye on them to avoid over-baking.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Refrigerating the dough helps prevent cookies from spreading too much during baking, resulting in thicker cookies.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American