Description
Delightfully soft and flavorful, these Easy Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie with sweet chocolate chips for a perfect autumn treat. With a simple preparation and a chilling step to enhance the flavors, these cookies are moist, tender, and perfect for cozy gatherings or everyday indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2/3 cup canned pumpkin
Dry Ingredients
- 3 cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together melted butter, light brown sugar, granulated sugar, vanilla extract, and canned pumpkin until smooth and fully incorporated.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Add the wet mixture to the dry ingredients and stir with a spatula just until combined. Fold in the semi-sweet chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up and allow flavors to meld, up to 3 days.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using about 1 1/2 tablespoon-sized portions, scoop the dough and roll into balls by hand. Arrange the dough balls on the prepared sheets spaced about 1 1/2 inches apart. Flatten the tops slightly with the palm of your hand to ensure even baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the edges are set and dry but the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheets for 10 minutes.
- Cool Completely: Transfer the cookies to wire racks to cool fully before serving to achieve the best texture and flavor.
Notes
- Refrigerating the dough is essential for preventing excessive spreading and developing deeper flavor.
- For a spicier kick, adjust the amount of pumpkin pie spice or add a pinch of cinnamon or nutmeg.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Make sure the melted butter is cooled slightly before mixing to avoid cooking the eggs or other ingredients prematurely.