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Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy cookies blend pumpkin and chocolate for a warm fall flavor, perfect for snacks or cozy treats.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Measure by spooning it into the cup and leveling it.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Increase for extra spice if desired.
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips Can substitute with white chocolate or butterscotch chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the pumpkin, egg, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
Baking
  1. Drop tablespoons of dough onto a lined baking sheet.
  2. Bake for 10-12 minutes, or until the edges are lightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, great with milk, coffee, or tea. For thicker cookies, chill the dough for 20-30 minutes. Store in an airtight container at room temperature for 3–4 days or freeze for longer storage.