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Irresistible Chewy Rich Pumpkin Chocolate Chip Cookies

Irresistible Chewy Rich Pumpkin Chocolate Chip Cookies Bliss

Delight in these Irresistible Chewy Rich Pumpkin Chocolate Chip Cookies that perfectly blend gooey and chewy textures with rich pumpkin flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Can be substituted with sweet potato or butternut squash puree.
  • 2 cups All-Purpose Flour Can swap with gluten-free flour blends.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Adjust to your liking.
  • 1/2 teaspoon Nutmeg Optional; can substitute with allspice or ground ginger.
  • 1 cup Brown Sugar Can swap light brown for dark brown.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Replace with coconut oil or dairy-free butter for vegan version.
  • 2 large Eggs Use flax eggs or applesauce for a vegan alternative.
  • 1 cup Semi-sweet Chocolate Chips Experiment with dark chocolate or nuts for variations.
For Optional Add-ins
  • 1/2 cup Nuts (e.g., Walnuts, Pecans) Adds texture and crunch.
  • 1/2 cup Dried Cranberries or Raisins Complements the pumpkin flavor.

Equipment

  • Mixing bowl
  • baking sheet
  • parchment paper
  • Whisk
  • Spoon
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
  3. Add in the pumpkin puree and eggs, mixing until well combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix with the wet ingredients until just blended.
  5. Gently fold in the semi-sweet chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
  7. Allow the cookies to cool on a wire rack for about 5 minutes before transferring them.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

These cookies are perfect for sharing during chilly fall evenings and can be stored in an airtight container for up to a week.

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