Pumpkin Chocolate Chip Cookies
An easy pumpkin cookie recipe you just mix and bake. This pumpkin cookie with chocolate chips recipe is kid approved, freezes well, and are perfect for fall lunches, and after school snacks.
Servings 24 cookies
Cost $5
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ½ cup pumpkin puree canned or homemade
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup regular or white chocolate chips
Instructions
Instructions for Pumpkin Chocolate Chip Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, use either a stand mixer or a handheld mixer to cream together the butter, granulated sugar, and brown sugar until fluffy and pale. Add the pumpkin puree, egg, and vanilla, and continue mixing until smooth.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed with your stand mixer or handheld mixer until just combined. Be careful not to overmix. Gently fold in the chocolate chips (semi-sweet, dark, or white).
- Using a cookie scoop, drop spoonfuls of the pumpkin dookie dough onto baking sheets, leaving about 2 inches between cookies.
- Place the cookie sheets on the middle rack in your oven and let them bake 10–12 minutes, until the edges are lightly golden. Centers may look soft, but will firm up as they cool.
- Let cookies rest for 5 minutes before transferring to a wire rack.
