Description
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfect for fall and holiday gatherings. Combining the warm spices of pumpkin pie seasoning with the rich sweetness of chocolate chips, these cookies offer a comforting treat with a tender, moist texture.
Ingredients
Scale
Dry Ingredients
- 5 cups all-purpose flour
- 2 tbsp pumpkin pie spice
- 3 tsp baking soda
- 2 tsp kosher salt (or 1 tsp table salt)
Wet Ingredients
- 2 cups unsalted butter
- 3½ cups granulated sugar
- 2 large eggs
- 3 cups pumpkin puree
- 4 tbsp vanilla extract
Mix-ins
- 2 to 3 cups chocolate chips (your choice of size or mix)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined, ensuring an even distribution of the leavening and spices.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This step is crucial for the texture of the cookies.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to combine. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Carefully fold in 2 to 3 cups of chocolate chips, distributing them evenly throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the centers appear just firm.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely for best texture.
Notes
- You can adjust the amount of chocolate chips according to your preference; mixing different sizes adds texture variation.
- Using fresh pumpkin puree rather than canned makes for a fresher flavor, but canned is an excellent convenient substitute.
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free option, substitute butter with a plant-based margarine or coconut oil.
