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Soft Pumpkin Chocolate Chip Cookies

Deliciously soft and chewy cookies infused with pumpkin and chocolate, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup brown sugar for that rich molasses flavor
  • ½ cup granulated sugar for sweetness
  • ½ cup unsalted butter, softened for a rich, moist cookie
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon can swap for pumpkin pie spice for extra flavor
  • 1 cup chocolate chips feel free to use dark, milk, or even white chocolate

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add pumpkin puree, eggs, and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in the chocolate chips gently until evenly distributed.
Baking
  1. Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes, or until the edges are just firm.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough for about 30 minutes for better shape. Use fresh spices for best flavor. Don’t overbake.