Description
Soft, chewy pumpkin chocolate chip cookies with warm spices and rich chocolate, perfect for fall baking.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream together the softened butter, sugar, and pumpkin puree until smooth.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry mixture to the wet mixture, mixing until combined.
- Fold in the chocolate chips.
- Scoop spoonfuls of dough onto prepared baking sheets, leaving space between each.
- Bake for 12–15 minutes or until the edges are set and the tops look dry.
- Let cookies cool on a wire rack before serving.
Notes
- Chill the dough for thicker cookies.
- Use mini chocolate chips for more even distribution.
- Add chopped pecans or walnuts for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg