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Pumpkin Chocolate Chip Cookies
Humaira ilyas

Pumpkin Chocolate Chip Cookies Recipe

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with cozy fall flavor.Made with real pumpkin puree and warm spices, they’re perfectly moist and tender.Sweet chocolate chips melt into every bite for the ultimate comforting treat.Perfect for tea time, bake sales, or holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups
  • Baking soda – 1 teaspoon
  • Baking powder – ½ teaspoon
  • Salt – ½ teaspoon
  • Ground cinnamon – 1 teaspoon
  • Ground nutmeg – ¼ teaspoon
  • Unsalted butter softened – ½ cup
  • Brown sugar – ¾ cup
  • Granulated sugar – ½ cup
  • Pumpkin puree – 1 cup
  • Egg – 1 large
  • Vanilla extract – 1 teaspoon
  • Semi-sweet chocolate chips – 1 cup

Method
 

  1. Preheat oven to 180°C (350°F) and line baking trays with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, cream butter, brown sugar, and granulated sugar until smooth.
  4. Add pumpkin puree, egg, and vanilla extract and mix well.
  5. Gradually combine dry ingredients with wet ingredients until just mixed.
  6. Fold in chocolate chips evenly.
  7. Scoop tablespoon-sized dough portions onto prepared baking trays.
  8. Bake for 10–12 minutes until edges are lightly golden.
  9. Cool on tray for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • For thicker cookies, chill the dough for 30 minutes before baking.
  • Add chopped walnuts for extra crunch.
  • Store in an airtight container for up to 4 days.

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