Description
A delightful recipe for chewy pumpkin chocolate chip cookies that combines the warm flavors of pumpkin with sweet chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, softened butter, egg, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips gently.
- Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- For a dairy-free version, use coconut oil instead of butter.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Chill the dough for about 30 minutes before baking for extra chewiness.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, chocolate chip cookies, fall recipes, chewy cookies