Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are a delicious twist on a classic cookie, combining warm pumpkin flavors and rich chocolate chips, perfect for any fall occasion.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin Use pure canned pumpkin, not pumpkin pie filling.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon Adjust to taste.
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Mix-Ins
- 1 cup chocolate chips Can substitute with white chocolate or butterscotch chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the canned pumpkin, brown sugar, granulated sugar, melted butter, egg, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be enjoyed warm or at room temperature. For extra flair, sprinkle powdered sugar on top. Store in an airtight container at room temperature for up to a week or freeze them for longer storage.