Description
A perfected version of the classic fall treat, these pumpkin chocolate chip cookies 2 are incredibly soft, spiced with autumn flavors, and loaded with melty chocolate chips.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup pure pumpkin puree
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the egg and vanilla extract, then stir in the pumpkin puree until well combined.
Step 4: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6: Fold in the chocolate chips by hand using a spatula.
Step 7: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Blotting the pumpkin puree with a paper towel before adding it to the batter helps ensure a thicker, less cakey texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
