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–+ servings

Pumpkin Chocolate Chip Cookies

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These soft batch Pumpkin Chocolate Chip Cookies combine the rich flavors of pumpkin and spices with sweet chocolate chips, creating a delightful treat perfect for fall and festive gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 0.5 teaspoon salt
Wet Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cup butter, softened
  • 1 cup pure pumpkin puree Recommended: Libby’s 100% pure pumpkin
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Chocolate Ingredients
  • 1 cup semi-sweet chocolate chips Mini chocolate chips work great too.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your baking sheet or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a larger bowl, cream together the softened butter and granulated sugar until smooth. Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.
  4. Gradually incorporate the dry flour mixture into the pumpkin batter, mixing gently until just blended.
  5. Fold in the chocolate chips until evenly distributed.
  6. Use a medium-sized scoop to drop rounded tablespoons of dough onto your prepared baking sheet.
Baking
  1. Bake in the preheated oven for about 15-18 minutes, until the edges are just golden and the cookies are firm to the touch.
  2. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 10g

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag and separate layers with parchment paper.
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