Pumpkin Chocolate Chip Cookies (Printer-Friendly)

Tender cookies mixing pumpkin, chocolate chips, and warm spices for cozy fall moments.

# List of Ingredients:

→ Dairy and Fats

01 - 1 stick (113 g) unsalted butter, softened

→ Sugars

02 - ½ cup (110 g) packed brown sugar
03 - ¼ cup (50 g) granulated sugar

→ Wet Ingredients

04 - ⅔ cup (160 ml) pure pumpkin purée
05 - 1 teaspoon pure vanilla extract
06 - 1 large egg

→ Dry Ingredients

07 - 1¾ cups (220 g) all-purpose flour
08 - ½ teaspoon baking soda
09 - ½ teaspoon baking powder
10 - 1 teaspoon pumpkin pie spice
11 - ¼ teaspoon salt

→ Add-ins

12 - 1 cup (175 g) semi-sweet chocolate chips

# Preparation Steps:

01 - Using a stand or hand mixer, beat the softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides as needed for uniform mixing.
02 - Add the pumpkin purée, vanilla extract, and egg into the creamed mixture. Beat until just combined, noting the slightly curdled texture is normal.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt to ensure even distribution of the spices and leavening agents.
04 - Gradually add the dry ingredients to the wet mixture while mixing on low speed. Blend until just combined, avoiding overmixing to maintain tender cookies.
05 - Gently fold the semi-sweet chocolate chips into the dough with a spatula, ensuring even distribution.
06 - Cover and refrigerate the dough for a minimum of 30 minutes to reduce spread and enhance chewiness and flavor depth.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dough mounds, spaced 2 inches apart. Bake for 10 to 12 minutes until edges are lightly browned and centers are set but soft.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Additional Suggestions:

01 - Blot pumpkin purée with a paper towel before measuring to reduce moisture and prevent cakey texture.
02 - Use a cookie or small ice cream scoop for uniform portions ensuring even baking.
03 - Chilling dough intensifies flavor and improves texture, resulting in thicker, chewier cookies.
04 - Remove from oven when edges begin to brown but centers are still soft; residual heat completes baking.
05 - Add chopped toasted pecans or walnuts for crunchy texture complementary to pumpkin and chocolate.

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