Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
Stir in the canned pumpkin puree until fully incorporated.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chips.
⏱️ 2 min
- 7
Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 8
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 4 min
- 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 12 min•🌡️ 375
- 11
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
Stir in the canned pumpkin puree until fully incorporated.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips.
⏱️ 2 min - 7
Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 8
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 4 min - 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
⏱️ 12 min•🌡️ 375 - 11
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 4 min