Pumpkin Spice Chocolate Chip Cookies
Delightful cookies blending pumpkin spice and chocolate for a soft, chewy, and comforting treat perfect for fall.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree Fresh or canned, drain excess moisture if using fresh
- 2 large eggs
- 2 teaspoons vanilla extract
For the dry ingredients
- 3.5 cups all-purpose flour Measure flour accurately to prevent dense cookies
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
For finishing
- 1 cup chocolate chips Semi-sweet or dark chocolate recommended
- 1 cup chopped nuts Optional; walnuts or pecans work well
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets 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, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
- Fold in the chocolate chips and nuts if you are using them.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers should remain soft.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with cider or tea. Can be paired with ice cream for an indulgent dessert.