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Pumpkin Chocolate Chip Cookies

Soft, cake-like pumpkin cookies with warm spices and melty chocolate chips, perfect for cozy autumn baking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup unsalted butter softened
  • 1 egg large
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Cream butter with granulated sugar and brown sugar until fluffy. Add pumpkin, egg, and vanilla.
  4. Gradually stir in dry ingredients until combined.
  5. Fold in chocolate chips, reserving some for topping.
  6. Drop spoonfuls of dough onto baking sheet and top with extra chocolate chips.
  7. Bake 12–15 minutes until cookies are puffed and set. Cool on pan briefly, then transfer to wire rack.

Notes

Store in an airtight container for up to 5 days. For longer storage, freeze baked cookies and thaw as needed.