Get ready to fall in love with the most irresistible autumn treat that will make your taste buds dance with delight! These Crisp Chewy Pumpkin Chocolate Chip Cookies are about to become your new seasonal obsession - imagine a perfect blend of warm spices, rich pumpkin, and gooey chocolate chips that will transform your kitchen into a cozy autumn paradise. Whether you're a pumpkin spice enthusiast or just looking for the ultimate comfort cookie, this recipe promises to deliver a mouthwatering experience that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix on medium speed until completely incorporated and smooth, about 2 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to crisp up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until the ingredients are combined.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra crispy edges, chill the dough for 30 minutes before baking.
- Check your cookies early - they should look slightly underbaked in the center when you remove them from the oven, as they'll continue to set while cooling.
- Use fresh spices for the most vibrant flavor - cinnamon and nutmeg should be fragrant and not old.
- For an extra indulgent touch, sprinkle a few extra chocolate chips on top of each cookie immediately after removing from the oven.
- If you want a more intense pumpkin flavor, try using homemade pumpkin puree instead of canned.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
