Description

Soft and chewy pumpkin chocolate chip cookies with the perfect balance of pumpkin’s earthy sweetness and melty chocolate chips, ideal for cozy fall treats.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) packed dark brown sugar
½ cup (100g) granulated sugar
1 large egg
¾ cup (180g) pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 cup (170g) semi-sweet chocolate chips
Optional: ½ cup chopped pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Sift together flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
In another bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes with mixer).
Beat in egg and vanilla extract until combined, then stir in pumpkin puree.
Gradually add dry ingredients to wet mixture, mixing just until incorporated. Do not overmix.
Gently fold in chocolate chips and nuts if using.
Drop dough balls about 2 inches apart on prepared baking sheets using a scoop or spoon.
Bake for 12-14 minutes until edges are set but centers look slightly underbaked.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use real pumpkin puree, not pumpkin pie filling. Do not overmix dough to keep cookies tender. Pull cookies out when edges are firm but centers are still soft to maintain chewiness. Dough can be frozen for up to 3 months; bake from frozen adding 1-2 minutes to baking time.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10
Sodium: 90
Fat: 5
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, chocolate chip cookies, fall treats, soft cookies, chewy cookies, pumpkin chocolate chip, easy cookie recipe