Description
Soft batch pumpkin chocolate chip cookies with warm spices — tender, moist, and full of pumpkin flavor, easy to make and beloved by kids and adults alike.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin purée
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi‑sweet chocolate chips (mini or regular)
Instructions
- Preheat oven to 350 °F (≈175 °C). Grease baking sheet(s) or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, beat together softened butter and sugar until well blended. Add pumpkin purée, egg, and vanilla. Mix until the batter is smooth.
- Gradually add the flour mixture into the pumpkin mixture, mixing until just blended (do not over‑mix).
- Fold in chocolate chips until evenly distributed (again, avoid over‑mixing).
- Drop rounded tablespoon‑size portions of dough onto the prepared baking sheet.
- Bake on the middle rack for about 15‑18 minutes, until edges are slightly golden brown and cookies are set.
- Remove from oven, let cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- You can use either mini or regular semi‑sweet chocolate chips.
- Be sure to use **100% pure pumpkin purée**, *not* pumpkin pie mix.
- This recipe is adapted from “Old‑Fashioned Soft Pumpkin Cookies” by Very Best Baking and Nestlé.
