... Print

Pumpkin Chocolate Chip Cookies

A stack of soft pumpkin chocolate chip cookies on a white plate, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, cakey pumpkin cookies with chocolate chips, perfect for fall. Easy one-bowl mix and freezer-friendly dough.

Ingredients

Scale
  • 1 cup pumpkin purée
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix pumpkin, butter, sugars, egg, and vanilla until smooth.
  3. Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
  4. Fold in chocolate chips.
  5. Drop dough by tablespoon onto the baking sheet, spacing 2 inches apart.
  6. Bake for 12-14 minutes until edges are lightly golden.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • For softer cookies, slightly underbake them.
  • Freeze dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Nutrition

Find it online: https://carlacooking.com/pumpkin-chocolate-chip-cookies-recipe/