Pumpkin Chocolate Chip Cookies
Make these soft and delicious Pumpkin Chocolate Chip Cookies! This recipe is super easy and makes the best cookies!
Servings: 30 cookies
Calories: 107kcal
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg optional
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semi-sweet chocolate chips plus extra for the tops
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
- In the bowl of an electric mixer, cream together the butter and sugars. Add the egg and mix until combined. Add the vanilla. Add the pumpkin puree until just combined. Use a wooden spoon or spatula to stir in the dry ingredients.
- Stir in the chocolate chips.
- Drop the batter by rounded tablespoons. Top each cookie dough ball with 2 or 3 more chocolate chips right before or just after baking. Bake 9-11 minutes. Cool on baking sheets 5 minutes and then transfer to a wire rack to cool completely.
Notes
Pumpkin puree: Use 100% pure canned pumpkin puree, not pumpkin pie filling. For consistency, I recommend using canned pumpkin puree.
Storage: Store cooled pumpkin cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1376IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg