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Easy Pumpkin Chocolate Chip Cookies Recipe

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4.3 from 11 reviews

These Easy Pumpkin Chocolate Chip Cookies combine the warm spiciness of pumpkin pie spice with sweet chocolate chips, creating a soft and flavorful fall treat perfect for cozy gatherings or everyday indulgence.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (160 g) packed brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 tsp pure vanilla extract

Add-ins

  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Prepare dry ingredients. In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt. Set aside to integrate the flavors evenly.
  2. Cream butter and sugars. In a large bowl, using a handheld mixer on medium-high speed, beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This aerates the dough for a tender texture.
  3. Add wet ingredients. Beat in the large egg, pumpkin puree, and vanilla extract until well combined to create a smooth and moist dough base.
  4. Combine dry and wet ingredients. Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined to avoid overmixing, which can make cookies tough.
  5. Fold in chocolate chips and chill. Using a spatula, fold in the semisweet chocolate chips evenly throughout the dough. Cover and refrigerate the dough for about 30 minutes until chilled, which helps prevent spreading during baking.
  6. Preheat oven and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to ensure easy removal and even baking.
  7. Scoop cookie dough. Scoop 1-inch balls of chilled cookie dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  8. Bake. Bake the cookies in the preheated oven for approximately 12 minutes, or until they puff up and turn golden around the edges, indicating they are perfectly baked.
  9. Cool and serve. Remove the baking sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy these soft, flavorful pumpkin chocolate chip cookies warm or at room temperature.

Notes

  • For firmer cookies, chill the dough longer than 30 minutes.
  • Pumpkin pie spice can be substituted with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Adding chopped nuts like walnuts or pecans can add a delightful crunch.

Find it online: https://lauracooks.com/easy-pumpkin-chocolate-chip-cookies-recipe/