Pumpkin Chocolate Chip Cookies
Soft, chewy and packed with cozy flavors these pumpkin cookies are indulgent and so satisfying.
Ingredients
- 2 ½ cups all-purpose flour spoon and level
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white sugar
- ½ cup brown sugar
- 1 cup butter at room temperature
- 1 ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 egg at room temperature
- ½ cup pumpkin puree not pumpkin filling
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the white and brown sugar and continue mixing until smooth and fluffy.
- Beat in the egg (make sure it’s at room temperature so the mixture stays smooth). Mix in the pumpkin puree and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Add the dry ingredients to the wet mixture. Use a spatula to gently fold until you have a thick batter. Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. Chilling is essential for flavor and texture.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop the chilled dough onto the trays (about 1.25 oz per cookie), spacing them 2 inches apart. Lightly flatten each mound with the bottom of a glass.
- Bake for 15–16 minutes, or until the edges are set and lightly golden. Start checking around 14 minutes, as oven times may vary.Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.