Pumpkin Honey Chocolate Chip Cookies
Warm, spiced, and irresistibly soft, these Pumpkin Honey Chocolate Chip Cookies are the perfect autumn-inspired treat. Combining the earthy sweetness of pumpkin puree with a drizzle of honey, these cookies boast a uniquely moist texture that sets them apart from traditional chocolate chip cookies. A hint of cinnamon and nutmeg infuses each bite with cozy fall flavors, while the generous addition of semi-sweet chocolate chips adds a touch of indulgence. Ready in just under 30 minutes, these cookies are perfect for bake sales, holiday gatherings, or an afternoon snack with a cup of tea. Plus, they stay fresh and chewy for days, making them an ideal make-ahead dessert. Treat yourself to the ultimate seasonal cookie that celebrates the best of fall baking!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups brown sugar, packed
- 0.25 cups granulated sugar
- 3 tablespoons honey
- 0.5 cups pumpkin puree
- 1 teaspoons vanilla extract
- 1 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the honey, pumpkin puree, and vanilla extract until well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
Fold in the chocolate chips gently using a spatula.
Using a tablespoon or cookie scoop, 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 edges are set but the centers still look slightly underdone. The cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to one week. Enjoy these soft and flavorful cookies!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 486.7 g | 177% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 294.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 683 mg | 15% | |
*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.
