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Amazing Pumpkin Chocolate Chip Cookies: 10 Tasty Tips

Pumpkin Chocolate Chip Cookies
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Enjoy these soft pumpkin chocolate chip cookies, perfect for a cozy treat. Clara and Leo share their joyful kitchen creations.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies, do not overbake.
  • You can add chopped pecans or walnuts along with the chocolate chips for added texture.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

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