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Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 cup dark chocolate chips

Method
 

  1. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  2. Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
  3. Mix in the pumpkin puree on low speed, then add the dry ingredients and mix just until combined. Fold in the chocolate chips with a spatula.
  4. Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Drop rounded tablespoons of dough onto the sheets, 2 inches apart. Bake until edges are set and tops look dry, 12 to 14 minutes.
  5. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If your pumpkin puree seems especially wet, blot it with a paper towel before mixing to keep the cookies from getting too soft. The dough can be used right away, but a brief chill makes the cookies slightly thicker if that’s your preference.