Description
These pumpkin chocolate chip cookies emerge from the oven soft and tender, their cinnamon and nutmeg notes weaving through pillowy dough, while each bite yields bursts of rich chocolate.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the chocolate chips with a spatula.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers are slightly soft.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Dough can be chilled for 30 minutes to prevent excessive spreading.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For extra texture, fold in 1/2 cup chopped walnuts or pecans.
- Adjust spice levels by increasing or decreasing cinnamon and ginger to taste.