Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are thick and soft, studded with chocolate chips, and perfectly spiced with pumpkin flavour!
Servings 20 -22 cookies
Calories 206kcal
Ingredients
- 2 cups all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone mat.
- In a medium mixing bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. Set aside.
- Add butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until well mixed together and butter is lightened in colour, about 3 minutes. Add egg, pumpkin puree, and vanilla and mix until combined.
- Add dry ingredients and mix until they are almost combined. Add chocolate chips and mix until combined. The flour mixture should be all combined by this point as well.
- Use a large cookie scoop to scoop up the cookie dough. Place scooped out cookie dough balls on prepared baking sheet, 2 inches apart. Lightly flatten the tops of the cookie dough balls. Bake 1 baking tray at a time for 15-16 minutes in preheated oven.
- Let cookies cool on their baking tray for a few minutes, then transfer to a wire rack to fully cool to room temperature. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 120mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2096IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg