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Chewy Pumpkin Chocolate Chip Cookies

These delicious Chewy Pumpkin Chocolate Chip Cookies combine a soft, chewy texture with rich pumpkin and chocolate flavors, creating the perfect cozy treat for gatherings.
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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: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree Use 100% pumpkin puree.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened Ensure butter is softened, not melted.
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chocolate chips Use semi-sweet or your preferred type.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Beat them together until light and fluffy (about 2-3 minutes).
  3. Stir in the pumpkin puree and the egg until well incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the chocolate chips.
  6. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
  7. Bake for about 12-15 minutes or until the edges are light golden, but the centers are still slightly soft.
  8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

To keep the cookies fresh, store them in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. For freezing, place cooled cookies in an airtight freezer bag for up to three months. Reheat in the oven at 300°F (150°C) for about 5 minutes.