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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies are a cozy and flavorful autumn treat combining moist pumpkin puree with warm spices and melty chocolate chips. These soft and chewy cookies balance the sweetness of brown and granulated sugars with the comforting flavors of cinnamon and nutmeg, creating a perfect seasonal indulgence for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Sugars

  • 3/4 cup brown sugar
  • 1/4 cup light granulated sugar

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Prepare the Wet Ingredients: Cream the softened butter with brown sugar and light granulated sugar together until light and fluffy. Beat in the egg, followed by the vanilla extract and pumpkin puree, mixing until fully combined and smooth.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
  3. Mix Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the cookies tender and soft.
  4. Add Chocolate Chips and Optional Mix-Ins: Stir in the chocolate chips evenly throughout the dough. At this stage, you can also fold in nuts or any other preferred add-ins.
  5. Portion and Bake: Scoop portions of dough onto a parchment-lined baking sheet, leaving space between each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the edges are golden but centers remain soft. Let cool slightly before serving.

Notes

  • Use room temperature ingredients to help blend butter and egg smoothly for ideal dough texture.
  • Don’t overmix the dough to avoid tough cookies; mix only until ingredients are combined.
  • Chill dough for about 30 minutes before baking to enhance flavor and control spreading.
  • Measure flour using spoon and level method to prevent dry cookies from too much flour.
  • Adjust cinnamon and nutmeg amounts according to your preference for spice warmth.
  • For a vegan version, substitute butter with plant-based margarine and use a flax egg instead of a regular egg.
  • To make gluten-free, use a certified gluten-free flour blend and ensure all other ingredients are gluten-free.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, autumn treats, soft cookies, chewy cookies, pumpkin spice, gluten-free cookies, vegan cookies

Find it online: https://jamescookes.com/pumpkin-chocolate-chip-cookies-2/