Pumpkin Chocolate Chip Cookies
This pumpkin chocolate chip cookie recipe combines the warmth of pumpkin spice with the sweetness of chocolate chips, creating soft, chewy cookies perfect for fall. It's easy to make with simple ingredients and bakes in just 12 minutes for a delicious treat everyone will love.
Ingredients
- 1 cup canned pumpkin purée not the pie filling
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the butter, granulated sugar, and brown sugar until creamy.
- Add the egg, vanilla extract, and pumpkin purée. Stir until well combined.
- In another bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves.
- Slowly mix the dry ingredients into the wet ingredients. Stir just until the dough comes together.
- Fold in the chocolate chips. Don’t overmix the dough.
- Scoop tablespoon-sized amounts of dough onto the baking sheet, leaving a little space between each cookie.
- Bake for 10-12 minutes, or until the edges are slightly golden. The centers may seem a little soft, but that’s what gives them that chewy, melt-in-your-mouth texture.
- Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.