Pumpkin Spice Chocolate Chip Cookies
Pumpkin spice chocolate chip cookies are soft, chewy, and packed with warm autumn flavors. The perfect blend of pumpkin puree, spices, and rich chocolate chips makes these cookies a cozy treat for fall gatherings, holidays, or anytime you crave seasonal sweetness.
Ingredients List
– 1 cup pumpkin puree
– ½ cup unsalted butter, melted
– 1 cup brown sugar
– ½ cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 ½ teaspoons ground cinnamon
– 1 teaspoon pumpkin pie spice
– ½ teaspoon salt
– 1 ½ cups chocolate chips
Step-by-Step Instructions
In a bowl, whisk melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
Add egg and vanilla extract, mix well.
In another bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Gradually mix dry ingredients into wet mixture, fold in chocolate chips.
Scoop dough onto a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until edges are set.
Cool on a wire rack before serving.
Cook Time
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings
Makes about 24 cookies
Nutritional Information (approx. per cookie)
Calories: 160
Carbs: 24g
Protein: 2g
Fat: 7g
Storage Instructions
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months, thaw before serving.
Pairings/Suggestions
Best enjoyed with a cup of hot cocoa, chai latte, or pumpkin spice coffee.
Seasonal Relevance
Perfect for fall baking, Thanksgiving dessert tables, and holiday gift boxes.
Conclusion
These pumpkin spice chocolate chip cookies are soft, flavorful, and filled with cozy autumn goodness. Perfectly spiced and sweet, they’re a seasonal must-try for cookie lovers everywhere.
Pumpkin Spice Chocolate Chip Cookies
24
servings15
minutes14
minutes160
kcalCrispy Korean Pancakes loaded with veggies and seafood, served with a tangy dipping sauce for a delicious meal or snack.
Ingredients
– 1 cup pumpkin puree
– ½ cup unsalted butter, melted
– 1 cup brown sugar
– ½ cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 ½ teaspoons ground cinnamon
– 1 teaspoon pumpkin pie spice
– ½ teaspoon salt
– 1 ½ cups chocolate chips
Directions
- In a bowl, whisk melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla extract, mix well.
- In another bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually mix dry ingredients into wet mixture, fold in chocolate chips.
- Scoop dough onto a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until edges are set.
- Cool on a wire rack before serving.
Recipe Video
Notes
- Crispy Korean pancake packed with veggies and seafood for a savory treat.
Quick to make with simple ingredients and perfect for any meal.
Serve hot with a flavorful dipping sauce for the best taste.
FAQs
Q1: Can I use fresh pumpkin instead of canned?
Yes, but ensure it is cooked and pureed until smooth with excess water removed.
Q2: Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend for best results.
Q3: Can I chill the dough before baking?
Absolutely! Chilling for 30 minutes enhances the flavor and texture.
