Yes, I am back with yet another pumpkin recipe. Yes, I know I’ve shared a lot of pumpkin recipes. Yes, these cookies are way too good not to share right now.
I made these pumpkin chocolate chip cookies as a fun baking project this weekend. They were incredibly easy, super soft, and so delicious.
Pumpkin chocolate chip cookies are one of my favorite classic recipes with a twist. The hint of molasses, warmth of the spices, and richness of the chocolate chips is the perfect combo.
Try these pumpkin chocolate chip cookies for an easy dessert. They’re absolutely perfect for Fall!
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 1/2 tsp almond extract (or vanilla)
- 1 1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees. Prepare 2 large cookie sheets with parchment paper, silicone mats, or cooking spray. Set aside.
- In medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, beat the butter with a hand mixer (or standing mixer) until smooth. Add granulated sugar and dark brown sugar and beat until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Mix in the pumpkin puree and almond extract.
- Add 1/3 of the flour mixture to the wet ingredients and beat until combined. Repeat with the remaining flour mixture.
- Once the dough is formed, stir in the semisweet chocolate chips.
- Add dough in tablespoon-fuls to cookie sheets. Bake for 13-15 minutes. Let cool on cookie sheets 5-10 minutes before removing.