Description
Delightfully soft and cakey pumpkin chocolate chip cookies that combine the warm spices of cinnamon, nutmeg, and cloves with rich semi-sweet chocolate chips. Perfect for fall, these cookies are easy to make and offer a seasonal twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Additional Ingredients
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, creating a creamy base for your dough.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until the ingredients are fully combined, resulting in a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to ensure even distribution of leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can make the cookies tough.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the cookie dough for that perfect burst of chocolate in every bite.
- Scoop Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Place the baking sheets in the oven and bake for 10–12 minutes or until the edges are set and the tops appear slightly dry, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- The pumpkin adds moisture and a cakey texture to the cookies, making them soft and tender.
- For extra texture and a nutty flavor, stir in 1/2 cup of chopped walnuts or pecans into the dough before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
