Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies combine velvety pumpkin puree with melty chocolate chips for a cozy, fall-flavored treat you can whip up in under an hour. They’re soft, warmly spiced, and perfect for sharing with family or packing in lunchboxes.
Ingredients
- 1 cup (240g) canned pumpkin puree not pie filling; sub fresh, cooked pumpkin
- 1/2 cup (115g) unsalted butter softened (can replace with coconut oil)
- 3/4 cup (150g) light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (220g) all-purpose flour King Arthur brand works great
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional but seasonal
- 1 cup (170g) semi-sweet chocolate chips Ghirardelli or dairy-free chips
Instructions
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Beat softened butter and brown sugar on medium speed until pale and fluffy, about 2 minutes.
- Stir in egg, vanilla, and pumpkin puree until smooth.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
- Fold the flour mixture into the pumpkin batter with a spatula.
- Stir in chocolate chips, cover, and chill dough for at least 15 minutes.
- Drop dough balls onto baking sheet and bake 10–12 minutes.
- Let cookies rest on the sheet before transferring to a wire rack to cool.
Notes
Doubling the recipe? Bake on two sheets at once and swap racks halfway for even coloring. For variations, try white chocolate chips and dried cranberries or adding nuts and spices.
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