Description
These pumpkin chocolate chip cookies are soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves. Rich chocolate chips balance the natural sweetness of pumpkin, making these cookies an irresistible fall dessert.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree. Mix until combined.
- Slowly add dry ingredients into the wet mixture. Stir until just combined.
- Fold in chocolate chips.
- Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie).
- Bake 10–12 minutes, until edges are set.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.
Notes
- For less cakey cookies, blot pumpkin puree with a paper towel before using.
- Chill dough for 30 minutes if it feels too sticky.
- Swap chocolate chips with white chocolate or nuts for variation.
- Store cookies in an airtight container to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes