Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies blend spiced pumpkin puree into a traditional cookie dough enriched with butter, sugars, and vanilla. The dough incorporates all-purpose flour with baking soda, salt, and pumpkin spice to give the cookies their distinct autumnal character. The addition of a generous amount of semisweet chocolate chips introduces bursts of sweetness throughout.
Baked at 350°F on parchment-lined sheets, the cookies develop lightly golden edges while maintaining a soft center that remains slightly underbaked upon removal. This approach lets residual heat finish the cooking, preserving a tender texture.
These cookies suit seasonal gatherings or simple home baking when a comforting, spiced sweet snack is desired. Their balance of moist pumpkin and chocolate makes them a pleasing contrast to plain cookies or other pumpkin desserts.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1 cup butter softened, unsalted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin not pumpkin pie filling, puree
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked, as they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 101mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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