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Soft & Chewy Pumpkin Chip Cookies

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These soft and chewy pumpkin chip cookies are packed with pumpkin flavor and dotted with melty chocolate chips, making them the perfect treat for fall.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) pumpkin puree
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Mix in pumpkin puree, egg yolk, and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in the chocolate chips using a spatula.
  7. Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the tops look slightly underbaked.
  9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

[‘Use room temperature ingredients for consistent texture.’, ‘Chill the dough for 30 minutes before baking to enhance flavor and shape.’, ‘Avoid overmixing the dough to prevent dense cookies.’, ‘Store cookies in an airtight container with a slice of bread to keep them soft.’]

Nutrition

Keywords: pumpkin cookies, fall dessert, chewy cookies, pumpkin spice, chocolate chip cookies

Find it online: https://tessierecipes.com/soft-and-chewy-pumpkin-chip-cookies-recipe-perfect-for-fall/