These soft and fluffy pumpkin chocolate chip cookies are packed with warm spices and melty chocolate chips. A delightful fall treat that’s perfect with a cup of coffee or a cozy evening in!
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
Instructions:
- Preheat oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat together pumpkin puree, butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix and fold: Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops look slightly puffed.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.
Nutrition (Per Cookie):
- Calories: 120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Fiber: 1g
- Sugar: 10g
- Sodium: 70mg
Leave a Reply