Pumpkin Chocolate Chip Cookies
Total Time
40 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.64 out of 5 stars
(36)
Ingredients
36
- 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 ground cloves
- 1 cup butter, at room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- 2 cups chocolate chips
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
Step 3
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.
Step 4
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.
Step 5
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Chef's notes
Feel free to add in chopped pecans, chopped walnuts, dried cranberries, raisins, white chocolate chips, cinnamon chips, or chocolate chunks to jazz up your cookies.
Use a Silpat baking mat or parchment paper to prevent cookies from sticking.
If you don't have all the spices, you can use pumpkin spice.
Ensure butter is at room temperature.
Use pure pumpkin puree, not pumpkin pie mix.
Don't over bake; cookies will set as they cool.
No need to refrigerate dough before baking, but you can for up to 24 hours.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
