Print

Thick Chewy Pumpkin Chocolate Chip Cookies: The Best Fall Treat

Thick & Chewy Pumpkin Chocolate Chip Cookies
Print Recipe

Enjoy the rich flavors of fall with these thick and chewy pumpkin chocolate chip cookies.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the pumpkin puree, sugars, and butter until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually blend the dry ingredients into the wet ingredients until combined.
  6. Fold in the chocolate chips.
  7. Drop by rounded tablespoon onto ungreased baking sheets.
  8. Bake for 12-15 minutes or until edges are lightly golden.
  9. Cool on baking sheets for a few minutes before transferring to wire racks.

Notes

  • For a festive touch, add chopped nuts or dried cranberries.

Nutrition

Keywords: Thick & Chewy Pumpkin Chocolate Chip Cookies

Find it online: https://www.bakeandbreak.com/thick-chewy-pumpkin-chocolate-chip-cookies-the-best-fall-treat/