Pumpkin Chocolate Chip Cookies
Soft, chewy, and perfectly pumpkin! These pumpkin cookies are a delicious cross between your favourite moist pumpkin muffin and a decadent chocolate chip cookie! A fall must-try recipe!
Equipment
- Medium Bowl
- large bowl
- electric mixer
- or Stand Mixer (in place of large bowl and Electric Mixer)
Ingredients
- 2 1/2 cup All-purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking soda
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1 tsp Salt
- 1 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1/2 cup Unsalted Butter softened, at room temperature
- 1 cup Pumpkin Puree
- 1 Egg large
- 1/2 tsp Vanilla extract
- 1 cup Chocolate chips (semi-sweet and/or milk chocolate) + extra for tops of cookies
- Turbinado Sugar for sprinkling
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium-sized bowl, mix together flour, spices (ginger, cinnamon, nutmeg), salt, baking powder, and baking soda. Set aside.
- In a large bowl or the bowl of an electric stand mixer, beat butter with the sugars (granulated and light brown sugars) for ~1 min. Scrape down bowl. Slowly add pumpkin puree, egg, and vanilla to mixture.
- Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down bowl and add chocolate chips. Mix slowly to combine.
- Using a large cookie scoop or 2 spoons, dollop 2 tablespoon rounds onto baking sheet. Space dough rounds ~2 inches apart.
- Bake at 350F for ~22 minutes, or until cookies are firm at the edges. Let cookies cool on the cookie sheet for at least 5 minutes, or until they easily maintain their shape when picked up. You can then place the cookies on a wire rack to cool completely.
Video
Notes
Sofia’s Tips:
- These cookies stay fresh at room temperature for up to 1 week
- Baked cookies can be frozen for >3 months! (for best freezing results store the cookies in an air tight freezer bag)
Tried this recipe?Let us know how it was!