Description
These Soft Pumpkin Chocolate Chip Cookies blend seasonal flavors with a sweet, gooey twist that is simply irresistible. Perfect for any occasion, they are wonderfully soft and chewy.
Ingredients
- ½ cup softened butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and pumpkin puree.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes until edges are set and centers remain soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, freeze for up to 3 months.