Easy Pumpkin Chocolate Chip Cookies
Soft, chewy, and bursting with warm fall flavors, these Easy Pumpkin Chocolate Chip Cookies combine the rich, spiced goodness of pumpkin puree with the timeless appeal of melty chocolate chips. Perfect for autumn baking, this quick and simple recipe comes together in just 15 minutes of prep time, making it ideal for busy bakers or last-minute dessert cravings. The secret lies in the blend of ground cinnamon and creamy pumpkin, which infuses every bite with cozy seasonal notes, while the chocolate creates a decadent contrast. This small-batch recipe yields 24 perfectly portioned cookies and is a must-try for pumpkin spice lovers. Serve them fresh out of the oven for the ultimate treat or store them in an airtight container for up to five days to enjoy their soft texture again and again. Perfect for family gatherings, holiday parties, or a sweet snack paired with your favorite warm beverage.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.5 cups Pumpkin puree
- 1 large Egg yolk
- 1 teaspoons Vanilla extract
- 1 cups Chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or a stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 248.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 262 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
