Description
Delight in the perfect fall treat with these Pumpkin Chocolate Chip Cookies. Soft, chewy, and bursting with warm pumpkin pie spice and rich chocolate chips, these cookies combine seasonal flavors with classic chocolate chip goodness. Ideal for cozy autumn afternoons or festive gatherings, they offer a delicious twist on a traditional favorite.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (160 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 teaspoons pure vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined. This ensures that the spices and leavening agents are well distributed for consistent flavor and texture.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This aerates the mixture, giving the cookies a tender crumb.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until the mixture is fully combined. The pumpkin adds moisture and flavor, while the vanilla enhances the sweetness.
- Combine with Dry Ingredients: Add the whisked dry ingredients to the wet mixture and beat on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring even distribution throughout the dough.
- Chill Dough: Refrigerate the cookie dough until cold, about 30 minutes. Chilling helps the dough firm up, which prevents excessive spreading during baking and improves texture.
- Prepare to Bake: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop Cookies: Using a spoon or cookie scoop, portion the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven until the cookies are puffed and golden around the edges, approximately 12 minutes. Keep an eye on them to avoid overbaking.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm or at room temperature.
Notes
- For a stronger pumpkin flavor, use canned pumpkin puree rather than pumpkin pie filling.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
- These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
- To enhance texture, chill the dough overnight for even better flavor development.