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Pumpkin Chocolate Chip Cookies

Close-up of a stack of freshly baked pumpkin chocolate chip cookies on a white plate.
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Soft and spiced pumpkin cookies packed with chocolate chips, perfect for fall.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Cream together the softened butter and both sugars in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips.
  6. Cover the dough and chill for at least 30 minutes. This helps prevent the cookies from spreading too much.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, use slightly less flour.
  • For a cake-like cookie, use the full amount of flour.
  • You can substitute half of the chocolate chips with chopped nuts like pecans or walnuts.
  • These cookies are great for meal planning as they store well.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-chocolate-chip-cookies/