Description
These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin pie spice and cinnamon with rich dark chocolate chips for a soft, flavorful autumn treat. Moist and tender with just a hint of spice, these cookies are perfect for enjoying with a cup of coffee or as a festive dessert during the fall season.
Ingredients
Scale
Dry Ingredients
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1/2 cup dark chocolate chips (or chunks)
Instructions
- Mix dry ingredients: In a medium bowl combine white flour, whole wheat flour, baking soda, pumpkin pie spice, ground cinnamon, and salt; set aside.
- Beat wet ingredients: Beat softened butter in a stand mixer with the paddle attachment until fluffy. Add white sugar and brown sugar and beat until combined. Beat in the egg until creamy. Add vanilla extract and canned pumpkin, mixing until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients with the mixer running on low speed. Mix until just incorporated. Fold in the dark chocolate chips until evenly distributed.
- Chill: Cover the bowl and place the dough in the freezer for about 30 minutes until firm and cold. This helps the cookies hold their shape during baking.
- Bake: Preheat oven to 350°F (175°C). Scoop cookie dough by 2-3 tablespoon-sized portions onto lined baking sheets, spacing them adequately. Bake for 12-14 minutes or until the edges are crisping. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the egg is at room temperature to help with better mixing and texture.
- Freezing the dough before baking helps prevent spreading and results in thicker cookies.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips based on preference.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Adjust baking time slightly if using a convection oven.
