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Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy cookies, bursting with pumpkin flavor and rich chocolate chips, are perfect for cozy gatherings during the fall season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
  3. Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
  7. Using a tablespoon, drop dollops of dough onto your prepared cookie sheet, spacing them about 2 inches apart.
Baking
  1. Place the cookie sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a dairy-free version, swap the unsalted butter with coconut oil or a plant-based butter. Ensure not to overbake for a chewy texture. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.