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Fall Pumpkin Chocolate Chip Cookies

Delightful hybrid cookies that blend the warm spices of fall with the rich taste of chocolate, making them a perfect treat for family 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, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened Ensure the butter is softened for easier mixing.
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Additions
  • 1 cup chocolate chips Feel free to add toppings like sea salt or melted dark chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Mix until creamy.
  3. Beat in the pumpkin puree, egg, and vanilla extract.
Combining Ingredients
  1. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. Gradually add the dry mixture to the wet ingredients, stirring until combined. Be careful not to over-mix!
  3. Fold in the chocolate chips gently.
Baking
  1. Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto a lined baking sheet.
  2. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  3. Remove cookies from the oven and let them cool for a few minutes on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies wrapped individually. Thaw at room temperature or warm in the microwave for about 15 seconds before serving.