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Pumpkin Chocolate Chip Cookies

Delicious Pumpkin Chocolate Chip Cookies

Soft and chewy pumpkin cookies bursting with chocolate chips. A perfect fall treat that's easy to make!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 15 ounce can Pumpkin Puree
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Equipment

  • Mixing Bowls (2)
  • Baking Sheets
  • Measuring Cups and Spoons
  • Electric Mixer (handheld or stand)

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat using an electric mixer for 2-3 minutes.
  3. Beat in eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the pumpkin puree and chocolate chips.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on baking sheets for a few minutes before transferring to wire rack to cool completely.

Notes

For extra flavor, add 1/2 cup of chopped pecans or walnuts. Store cookies in an airtight container at room temperature for up to 3 days.