Description
Deliciously soft and moist Pumpkin Chocolate Chip Cookies, infused with warm spices and loaded with melty chocolate chips. Perfect for fall or anytime you crave a cozy, flavorful treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 1/2 cups sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until the mixture is smooth and fluffy. This creates the base for your cookie dough.
- Add Wet Ingredients: To the creamed butter and sugar, add the canned pumpkin, egg, and vanilla extract. Beat these until the mixture is creamy and well combined.
- Combine Wet and Dry: Gradually mix the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Stir in the chocolate chips evenly throughout the dough to ensure every cookie is loaded with chocolate.
- Portion Dough: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared cookie sheet, spacing them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 15 minutes or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your warm, spiced pumpkin cookies!
Notes
- You can substitute butter with margarine or coconut oil for a dairy-free option, but this may slightly alter the texture.
- Ensure pumpkin is pure canned pumpkin, not pumpkin pie filling, for best results.
- For extra flavor, you can add a pinch of ground ginger or allspice along with the other spices.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer softer cookies, slightly underbake them and allow to cool on the sheet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
