Pumpkin Chocolate Chip Cookies
These chewy and delicious pumpkin chocolate chip cookies have the perfect cookie texture.
Servings 24 cookies
Calories 148kcal
Ingredients
- 1/2 cup butter salted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg
- 2 tsp vanilla
- 2 cups bread flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1 cup chocolate chips semi sweet or milk chocolate
Instructions
- Preheat oven to 350 degrees F.
- Melt butter and cool
- Beat together butter and sugars. Add in pumpkin, egg and vanilla. Mix to combine
- Add in flour, baking soda, salt, cinnamon and pumpkin spice. Mix until just combined. Add in chocolate chips and stir until just incorporated.
- Scoop cookies onto a parchment covered baking sheet and bake for 10-12 minutes.
Notes
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough and airy instead of chewy.
- Add a sprinkle of salt on top. A pinch of flaky sea salt right before baking brings out the sweetness of the chocolate and balances the cozy pumpkin flavor.
- Choose your chocolate wisely.Semi-sweet chocolate chips are classic, but try dark chocolate for a richer flavor or milk chocolate for extra sweetness.
- Let them rest on the pan. After baking, let your cookies sit on the baking sheet for 5 minutes before moving them to a rack — they’ll finish setting up perfectly soft in the center.
- Freeze for later.Scoop dough balls onto a baking sheet, freeze until solid, then store in a bag. You can bake them straight from frozen whenever the craving hits!
- Chewier Cookie. If you want your cookie even chewier, blot your pumpkin puree before adding it into the batter, removing some of the moisture will make the cookie even chewier.
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 144mg | Potassium: 29mg | Sugar: 13g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.3mg