These soft and chewy Pumpkin Chocolate Chip Cookies are loaded with chocolate chips and perfect for fall. Betcha can’t eat just one!
Ahhhh pumpkin. Pumpkin candles, pumpkin pie, pumpkin bread, pumpkin cheesecake, pumpkin lotion and hand soap (yep, got some from Bath and Body Works), and pumpkin + apple anything. And then you have Pumpkin Chocolate Chip Cookies. Now, I think we can all agree that chocolate chip cookies are the most famous, most liked cookie on the planet. But when you pair that classic cookie with pumpkin, you get a gorgeous, deliciously soft, chewy cookie perfect for fall.
My sister, Shannon, has been making these for longer than I can remember and they’re pretty much the best thing ever. What I like about Pumpkin Chocolate Chip Cookies is they don’t spread like regular old chocolate chippers. And they stay soft (and tasty) for days after baking, so you can prolong the enjoyment well past baking day. If there are any cookies left, I mean. The pumpkin and chocolate combo is almost magical, especially paired with a hint of cinnamon. So whip up a batch for you and your family to enjoy. Pssst…these also make great neighbor treats!
- ½ cup butter, softened
- 1-1/2 cups sugar
- 1 egg
- 1 cup canned pumpkin puree
- 1 tsp vanilla
- 2-1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1-1/2 cup chocolate chips (milk or semisweet are great)
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together the butter and sugar. Add the egg and mix until smooth. Add pumpkin and vanilla and mix well until fully incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Gradually add flour mixture to wet ingredients until completely incorporated. Stir in chocolate chips.
- Drop rounded tablespoons of batter onto parchment paper-lined baking sheet. Bake for 15 minutes or cookies get a nice golden brown on top. Remove cookies from sheet and place onto a cooling rack. Enjoy!