Print

Marco’s Amazing Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and chewy pumpkin chocolate chip cookies, perfect for a cozy autumn treat. These cookies are easy to make and bursting with fall flavor.

Ingredients

Scale
  • 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 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2 cups chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the baking soda, cinnamon, nutmeg, cloves, salt, and flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is well-drained to avoid overly wet dough.
  • For chewier cookies, slightly underbake them.
  • You can add chopped nuts like walnuts or pecans along with the chocolate chips for extra texture.

Nutrition

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