Chocolate Chip Pumpkin Cookies
A delightful fall treat! These pumpkin cookies are soft, chewy, and packed with the flavors of pumpkin and chocolate chips. They're perfect for a cozy afternoon or a festive celebration.
Ingredients
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free)
- 1 cup brown sugar or coconut sugar
- 1/2 cup granulated sugar or stevia
- 1 large egg or flax egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour or gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or dairy-free chocolate chips
- Chocolate syrup
Instructions
Instructions
- Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: Beat softened butter with brown and granulated sugar until fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Mix Together: Gradually add dry ingredients to the wet mixture until combined. Avoid overmixing.
- Fold in Pumpkin and Chocolate Chips: Mix in pumpkin puree and chocolate chips.
- Scoop and Bake: Drop rounded balls of dough onto the baking sheet. Bake for 12-15 minutes until edges are golden.
- Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack.