Description
These soft and chewy pumpkin chocolate chip cookies are the perfect fall treat. Made with a simple one-bowl method, they deliver a delightful pumpkin spice flavor and gooey chocolate chips in every bite.
Ingredients
Scale
- 0.5 cup Unsalted Butter, melted
- 1 cup Pumpkin Puree, thoroughly dried
- 1 cup Light Brown Sugar
- 1 unit Egg Yolk
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- In a large mixing bowl, melt unsalted butter, then add light brown sugar and pumpkin puree. Stir until smooth.
- Incorporate egg yolk and vanilla extract into the wet mixture. Mix until glossy and cohesive.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet mixture, folding gently.
- Fold in chocolate chips using a spatula until evenly distributed.
- Cover with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-10 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a variation, use pumpkin pie spice instead of cinnamon and nutmeg.
- Add chopped walnuts or pecans for extra crunch.
- Substitute dairy-free butter for a dairy-free option.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: One-Bowl
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg