Pumpkin Chocolate Chip Cookies
User Reviews
4.6
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies are made by first combining flour with a blend of cinnamon, nutmeg, ginger, cloves, and leavening agents to provide a subtle spice profile. The wet ingredients include butter creamed with sugars, egg, vanilla extract, and pumpkin puree, which contributes moisture and a tender crumb. Chocolate chips folded in add bursts of sweetness throughout. Baking at 350 degrees Fahrenheit until the cookies lightly brown around the edges preserves a soft center with lightly crisp edges.
The spices give a comforting warmth that complements the pumpkin's earthiness, while the chocolate chips bring a familiar sweetness to each bite. The droplet-style cookies bake evenly to a chewy texture without becoming dry. They can be enjoyed fresh or stored to taste later.
This recipe is suited for those who want a seasonal cookie that offers more than a plain chocolate chip cookie by infusing autumn flavors and a soft, moist texture. The use of pumpkin puree—not pumpkin pie filling—provides control over sweetness and moisture.
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1 cup butter at room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 119mg | 5% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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