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Pumpkin Chocolate Chip Cookies

Deliciously soft pumpkin chocolate chip cookies that are crumbly on the outside and gooey on the inside, perfect for fall.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup canned pumpkin puree Do not substitute fresh pumpkin.
  • 1 cup brown sugar Can adjust for sweetness.
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened Room temperature.
  • 2 large eggs At room temperature.
  • 2 cups all-purpose flour Keep it slightly sticky.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger Optional for added spice.
  • 1 cup chocolate chips Milk or dark, based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
  3. Add the canned pumpkin puree and eggs; mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
  5. Gradually mix the dry ingredients into the wet mixture, stirring just until combined. The dough will be sticky.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
Baking
  1. Scoop large spoonfuls of dough onto a lined baking sheet, spacing them at least 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  3. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container with a piece of bread to maintain softness. These cookies taste even better the next day after the flavors meld.