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Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies are a delightful treat that combine the flavors of pumpkin and chocolate in a chewy, soft cookie. Perfect for fall gatherings or a cozy night at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 140
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened Make sure butter is at room temperature.
  • 1 large egg
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips Can replace half with white chocolate or butterscotch chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
Baking
  1. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  2. Bake for 10-12 minutes or until the edges are lightly browned.
  3. Allow to cool on a wire rack before enjoying.

Notes

Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a freezer-safe bag for up to three months.