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Perfect Soft Batch Pumpkin Chocolate Chip Cookies

These delightful cookies blend the rich flavor of pumpkin with sweet chocolate for a soft and chewy treat that captures the essence of autumn.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is softened, not melted.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-Ins
  • 2 cups semi-sweet chocolate chips Can substitute with dark or white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Add in the pumpkin puree, egg, and vanilla extract. Beat until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt until evenly mixed.
  5. Gradually add the dry ingredients into the bowl with the wet mixture, stirring just until combined, being careful not to overmix.
  6. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Baking
  1. Using a cookie scoop or spoon, drop heaping tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear soft.
  3. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months. When ready to enjoy, thaw at room temperature or microwave for a few seconds.