Pumpkin Chocolate Chip Cookies
Learn how to make the best pumpkin chocolate chip cookies with this easy recipe. These soft, moist cookies combine fall spices with chocolate for the perfect autumn treat that stays fresh for days.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 1½ sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl
- Beat softened butter with brown sugar and white sugar for 3 minutes until light and fluffy
- Add pumpkin puree, egg, and vanilla extract to butter mixture and beat for 1 minute
- Mix dry ingredients into wet ingredients on low speed until just combined
- Fold in chocolate chips with a rubber spatula until evenly distributed
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart
- Bake for 12 to 14 minutes, rotating pans halfway through, until edges are set
- Cool cookies on baking sheets for 5 minutes before transferring to wire rack
- Let cookies cool completely on wire rack before storing