Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft and chewy, tender and moist with the perfect combination of pumpkin, spices, and chocolate!

Course Cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 142kcal

Author Tonia Larson

Equipment

Ingredients

½ cup butter softened
½ cup granulated sugar
½ cup shortening
½ cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree
2 cups flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups mini semi-sweet chocolate chips

Instructions

Preheat the oven to 350˚F. Cream the butter, shortening, granulated sugar, and brown sugar.
Add the egg and vanilla. Beat well.
Stir in the pumpkin puree until combined.
In a separate bowl, combine flour, baking soda, ground cinnamon, baking powder, salt, ground ginger, ground nutmeg, and ground cloves. Add to the wet ingredients. Stir to combine.
Stir in the mini chocolate chips.
Scoop dough with a two-tablespoon dough scoop onto parchment-lined baking sheets about 2 inches apart.
Bake at 350˚F for 8-10 minutes.
Cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Video

Notes

One: Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 4 weeks.

Two: Freezer

Make the balls of dough and place them on parchment-lined trays. Place the trays in the freezer until the dough balls harden. Then, transfer them to a freezer-safe bag for storage. When you are ready to bake the cookies, remove the cookie dough balls and let them thaw on a baking sheet at room temperature for 20 minutes before baking.

Three: Variations

Baking Chips: You can use regular semi-sweet chocolate chips instead of mini ones. Or use dark chocolate chips, butterscotch chips, or white chocolate chips instead.
Nuts: Chopped walnuts or pecans would be delicious in these cookies as well.
Cranberries: Add a cup of dried cranberries to the cookie dough for a pop of color and flavor.
Frosting: You could drizzle them with melted chocolate or powdered sugar glaze. Or top them with cream cheese buttercream, or a sprinkle of powdered sugar.

Nutrition