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Pumpkin Chocolate Chip Cookies

Soft, pillowy cookies infused with the flavors of pumpkin and chocolate, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Use a high-quality brand for best texture.
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder Ensure freshness for the best results.
  • ½ teaspoon Salt Enhances sweetness.
  • 1 teaspoon Ground Cinnamon Opt for fresh ground for more flavor.
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
Wet Ingredients
  • ½ cup Unsalted Butter At room temperature for easy creaming.
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar For added flavor.
  • 1 large Egg Yolk Use just the yolk for a tender cookie.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 1 cup Pumpkin Puree Ensure it’s pure pumpkin, not pie filling.
Mix-ins
  • 1 cup Semi-Sweet Chocolate Chips Choose quality brands for better flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger). Set aside.
  4. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  5. Mix in the egg yolk, vanilla extract, and pumpkin puree until well combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in the chocolate chips evenly.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten the tops slightly.
Baking
  1. Bake for 10-12 minutes until the edges are set and tops appear lightly golden.
  2. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.