Description
These Chocolate Chip Pumpkin Cookies are a perfect fall treat combining the warm spices of cinnamon, nutmeg, and ginger with moist pumpkin purée and rich semisweet chocolate chips. Soft and chewy with a lightly golden edge, these cookies offer a delightful balance of sweetness and spice, ideal for cozy autumn days or holiday gatherings.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin purée
- 1 large egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and prevent sticking.
- Cream the Butter and Sugars: In a large bowl, use an electric mixer or whisk to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and canned pumpkin purée until the mixture is smooth and homogeneous, ensuring that all ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agent throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the semisweet chocolate chips evenly throughout the dough.
- Scoop the Dough: Using a rounded tablespoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. Watch for edges to become lightly golden while the centers remain soft and slightly underbaked for a chewy texture.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the cookies warm for a soft, melty chocolate experience or at room temperature for a firmer bite.
Notes
- For a dairy-free version, substitute butter with a plant-based margarine or coconut oil.
- Ensure pumpkin purée is pure with no added spices or sugars for accurate flavor balance.
- Do not overmix the cookie dough to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies can be slightly underbaked for a chewier texture or baked a bit longer for crispier edges depending on preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
