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Irresistible Chocolate Chip Pumpkin Cookies

Irresistible Chocolate Chip Pumpkin Cookies That Delight!

Enjoy these Irresistible Chocolate Chip Pumpkin Cookies, a delightful twist on a classic favorite that embodies all the flavors of the season.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a healthier option.
  • 1 tsp Baking Soda Acts as a leavening agent; no substitutions needed here.
  • 1 tsp Cinnamon Feel free to adjust or add allspice for a bolder taste.
  • 1/2 tsp Nutmeg These spices add warmth and flavor.
  • 1/2 tsp Salt Enhances sweetness; an essential element for flavor balance.
  • 1/2 cup Butter Can be swapped with coconut oil for a dairy-free version.
  • 1/2 cup Brown Sugar Consider maple syrup or honey for a natural touch.
  • 1/4 cup Granulated Sugar You can reduce it if looking to lower sugar content.
  • 1 cup Pumpkin Puree Use pure pumpkin, not pie filling.
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 1 cup Chocolate Chips Try white chocolate or caramel pieces for a twist.
  • 1/2 cup Optional Nuts (Walnuts/Pecans) Can enrich the cookie experience beautifully.

Equipment

  • Oven
  • Mixing bowls
  • baking sheets
  • parchment paper
  • Whisk
  • Spoon

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Stir in the pumpkin puree and egg, mixing until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually fold this dry mix into the wet ingredients.
  5. Gently fold in chocolate chips and optional nuts.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each dollop. Bake for 12-15 minutes until edges are golden brown, but centers remain soft.
  7. Transfer cookies to a cooling rack or plate. Let them cool slightly before enjoying.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days. Freeze for up to 3 months for longer storage.

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