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Pumpkin Chocolate Chip Cookies

A delightful seasonal twist on the classic chocolate chip cookie, infused with pumpkin puree and warm spices, making them perfect for fall.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Opt for unbleached flour for better taste.
  • 1 teaspoon baking soda Make sure it’s fresh for optimal results.
  • 1 teaspoon baking powder A double-leavening agent for fluffiness.
  • ½ teaspoon salt Enhances sweetness.
  • 1 teaspoon ground cinnamon Adds warmth.
  • ½ teaspoon ground nutmeg For a cozy flavor.
  • ½ teaspoon ground ginger Adds a bit of a kick.
Wet Ingredients
  • ½ cup unsalted butter Use room temperature for best texture.
  • ½ cup granulated sugar
  • ½ cup brown sugar Contributes moisture and caramel flavor.
  • 1 large egg yolk Ensures a tender and chewy texture.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 1 cup pumpkin puree Canned or fresh; this is the star ingredient!
Mix-ins
  • 1 cup semi-sweet chocolate chips Adds decadence; feel free to use dark or white chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your baking sheets with parchment paper or silicone baking mats.
  3. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
  4. In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  5. Add egg yolk, vanilla extract, and pumpkin puree to the butter mixture and mix well.
  6. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
  7. Gently fold in the semi-sweet chocolate chips.
  8. Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, about 2 inches apart. Flatten the cookies slightly.
  9. Bake in the preheated oven for 10-12 minutes until edges are set and tops are lightly golden.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies at room temperature in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds for freshness.