Description
These Soft Pumpkin Chocolate Chip Cookies taste like fall wrapped in a warm hug – pillowy soft with the perfect balance of pumpkin spice and melty chocolate chips.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups (265g) semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated, then gently mix in the pumpkin puree.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
- Gently fold in the chocolate chips using a rubber spatula, reserving a small handful for topping.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Press a few extra chocolate chips into the tops of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.