Description
Delight in these soft and chewy Pumpkin Chocolate Chip Cookies, perfectly spiced with pumpkin pie seasoning and studded with semisweet chocolate chips. A cozy fall treat that blends the warm flavors of pumpkin and chocolate into every bite, ideal for seasonal gatherings or anytime you want a sweet, comforting cookie.
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
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until well mixed.
- 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 becomes light and fluffy.
- Add wet ingredients: Beat in the large egg, pumpkin puree, and pure vanilla extract into the butter and sugar mixture until fully combined.
- Mix dry into wet: Gradually add the dry ingredient mixture and beat on low speed until just combined, making sure not to overmix the dough.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
- Chill dough: Refrigerate the dough until cold and firm, about 30 minutes, which helps the cookies hold their shape while baking.
- Preheat oven: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
- Shape cookies: Scoop 1-inch balls of dough and space them approximately 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for about 12 minutes or until they puff up and turn golden around the edges.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For more intense pumpkin flavor, try adding a bit more pumpkin pie spice or a pinch of cinnamon.
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- You can substitute chocolate chips with white chocolate or chopped nuts based on preference.