Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies are the perfect autumn treat, blending the warm flavors of pumpkin, rich chocolate, and cozy spices into a soft, chewy delight. Ideal for sharing at seasonal gatherings or savoring solo with your favorite hot beverage, these cookies are easy to make and will fill your kitchen with inviting aromas. Dive into this comforting recipe that captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and cinnamon.
- In a mixing bowl, cream softened butter with brown sugar and granulated sugar until fluffy.
- Beat in eggs one at a time, then add pumpkin puree until combined.
- Gradually mix in the dry ingredients until just blended; avoid over-mixing.
- Gently fold in chocolate chips.
- Drop spoonfuls of dough onto prepared sheets, spacing them two inches apart.
- Bake for 10-12 minutes until golden around edges but soft in the center. Cool slightly on wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - Chill dough for 30 minutes before baking to enhance chewiness. - Substitute semi-sweet chocolate chips with dark chocolate or add nuts for extra crunch. - Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.