Pumpkin Chocolate Chip Cookies
There’s just something special about baking with pumpkin once the weather cools down. These pumpkin chocolate chip cookies are soft, rich, and filled with warm spices that make your kitchen smell incredible. Each bite has the perfect balance of sweetness and pumpkin goodness that feels like fall in cookie form.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ½ cup pumpkin purée canned or homemade
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Set your oven to 350°F and line your baking sheets with parchment paper so the cookies release easily.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth and fluffy. This step is important if you want soft cookies.
- Add the pumpkin purée, egg, and vanilla extract, stirring until everything is well blended. The mixture will look creamy and slightly orange.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Overmixing can make the cookies dense, so mix lightly. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 10–12 minutes, until the edges are lightly golden. The centers may look soft, but they’ll firm up as they cool.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Use Room Temperature Butter: This helps the butter cream easily with the sugars for the right cookie texture.
Avoid Overmixing: Stir the dry and wet ingredients together gently so the cookies stay tender.
Check Early: Ovens can vary, so peek at the cookies around 9 minutes to make sure they don’t overbake.
Chill the Dough if Needed: If your dough feels sticky, refrigerate it for 20 minutes before baking to help the cookies hold their shape.