The Best Pumpkin Chocolate Chip Cookies: A Cozy Autumn Treat
The Best Pumpkin Chocolate Chip Cookies are a delightful autumn treat combining pumpkin purée with chocolate in a soft, chewy cookie.
Equipment
- oven
- Mixing bowls
- baking sheet
- Parchment Paper
- cookie scoop
Ingredients
- 1 cup Butter soft, for creaming
- 1 cup Brown sugar for flavor and softness
- ½ cup Granulated sugar for crispy edges
- 1 cup Pumpkin purée not pumpkin pie filling
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour no substitutions recommended
- 2 teaspoons Pumpkin spice optional
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Semi-sweet chocolate chips or other types of chocolate
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking soda, salt, and pumpkin spice. Set aside.
- In a separate bowl, cream the butter and the sugars together.
- Incorporate the pumpkin purée and vanilla extract into the butter mixture.
- Add the dry mixture to the wet ingredients and fold in the chocolate chips.
- Scoop the dough with a medium cookie scoop (about 1.5 tbsp) onto the baking sheet.
- Bake for 10 minutes. Cookies will look under-baked but will continue to bake on the sheet.
- Let cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
Store cooled cookies in an airtight container for up to a week or freeze cookie dough for fresh cookies later.
Nutrition
Serving: 1cookieCalories: 152kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 85mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 495IUCalcium: 32mgIron: 0.7mg
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