Delicious Pumpkin Chocolate Chip Cookies
Soft and chewy pumpkin cookies loaded with chocolate chips, perfect for fall. Easy to make and guaranteed to be a crowd-pleaser!
Equipment
- Mixing Bowls (large and medium)
- Baking Sheets
- Measuring Cups and Spoons
- Electric Mixer (handheld or stand)
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
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the pumpkin puree and chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 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 a wire rack to cool completely.
Notes
For extra flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.