Description
These Pumpkin Chocolate Chip Cookies are soft and chewy with the perfect balance of warm fall spices and sweet chocolate chips. Made with pumpkin puree, these cookies offer a moist and tender texture, complemented by a creamy cream cheese frosting for an extra indulgent twist. Ideal for the autumn season, these cookies are a delicious treat for gatherings or cozy nights in.
Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chips
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside.
- Cream Butter and Sugars: Using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the large egg, canned pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
- Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Take care not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough using a rubber spatula to distribute them evenly.
- Shape Cookies: Drop rounded balls of dough, about 1 to 1.5 tablespoons each, onto the prepared baking sheet, spacing them evenly for baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Be careful not to overmix the dough after adding the dry ingredients to maintain a soft and chewy texture.
- If the dough feels too sticky, refrigerate it for 30 minutes before shaping to make handling easier.
- For a softer cookie, slightly underbake and let them finish setting on the baking sheet.
- Adjust the amount of frosting as desired, and add milk gradually to achieve your preferred frosting consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
