These soft, chewy pumpkin cookies filled with rich chocolate chips and warm fall spices are a tasty treat that feels like fall.
Ingredients
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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½ cup pumpkin puree
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1 teaspoon vanilla extract
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1 cup semi-sweet chocolate chips
Instructions
1. Prepare the Oven Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Combine Dry Ingredients In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. 3. Cream Butter and Sugar In a separate large bowl, beat softened butter, brown sugar and granulated sugar until light and fluffy. 4. Mix the Wet Ingredients Add pumpkin puree and vanilla extract to the butter mixture. Mix until smooth. Gradually stir in the dry ingredients until just combined. 5. Add Chocolate Chips Fold in the chocolate chips, reserving a few to press into the tops of the cookies. Refrigerate the dough for 20–30 minutes for easier handling. 6. Bake the Cookies Scoop tablespoon-sized portions onto the prepared baking sheet, leaving space between each cookie. Press a few extra chocolate chips into the tops. Bake for 12–14 minutes, until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.