Description

Pumpkin Chocolate Chip Cookies: Prepare to be utterly captivated by the most delightful autumn treat you’ll bake all season! Soft, chewy, and packed with warm spices and melty chocolate chips, these cookies are the perfect fusion of fall flavor and sweet indulgence.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 cups chocolate chips (semi-sweet or milk chocolate, or a mix!)

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Instructions

1. In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

2. Beat in the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl again to ensure thorough mixing.

3. Stir in the vanilla extract and pumpkin puree until just combined. Avoid overmixing.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.

6. Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.

7. (Optional) Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 2 hours, for best results.

8. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.

9. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.

10. Bake for 9–11 minutes, or until edges are golden brown and centers are set. Do not overbake.

11. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps enhance the flavor and reduces spreading during baking. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.