Chewy Pumpkin Chocolate Chip Cookies
Warm and inviting, these Chewy Pumpkin Chocolate Chip Cookies bring the flavors of autumn to your kitchen, featuring a delightful balance of pumpkin and chocolate.
Ingredients
Wet Ingredients
- 0.5 cup softened unsalted butter Allow to soften at room temperature for best results.
- 1 cup granulated sugar
- 1 cup pumpkin puree Use fresh pumpkin puree for vibrant flavor.
- 1 large egg Room temperature eggs are preferable.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda Dissolved in one teaspoon of milk.
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free blend.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon Adjust to taste for more warmth.
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips Use quality chocolate for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, stirring until smooth.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Dissolve the baking soda in the milk and add to the wet ingredients.
- Slowly fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips evenly.
Baking
- Drop spoonfuls of the dough onto a greased or parchment-lined baking sheet.
- Bake in the preheated oven for 10-12 minutes, until lightly golden around the edges.
- Remove from the oven and cool on a wire rack.
Notes
For chewier cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 5 days or refrigerate for about a week. They can also be frozen for up to 3 months.