Description
Delightfully soft and flavorful pumpkin chocolate chip cookies that perfectly blend the warm spices of pumpkin pie spice with rich chocolate chips. These cookies are easy to make and ideal for fall or anytime you crave a comforting treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the creamed butter and sugar mixture, mixing well until fully combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring just until the dough is smooth and homogenous, being careful not to overmix to maintain a soft cookie.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough to distribute them evenly throughout the batter.
- Portion Cookies: Use a tablespoon measure to drop portions of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges, indicating they’re perfectly baked.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely, ensuring the cookies set properly without breaking.
Notes
- For an extra spicy flavor, you can add a pinch of ground cinnamon or nutmeg along with the pumpkin pie spice.
- Make sure the butter is softened, not melted, for the best texture.
- You can substitute the chocolate chips with white chocolate or butterscotch chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; cool completely, then freeze in a sealed container for up to 3 months.
