Pumpkin Spice Chocolate Chip Cookies
Delight in the soft and chewy texture of these Pumpkin Spice Chocolate Chip Cookies, infused with warm spices and rich chocolate for a perfect autumn treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree Fresh or canned, without additives
- 1 large egg At room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Mix-ins
- 1 cup chocolate chips Dark or milk chocolate based on preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well blended.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are lightly golden and the centers look just set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a warm treat, serve with milk or tea. Experiment with variations like adding nuts or cream cheese frosting. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.