These soft and chewy pumpkin chocolate chip cookies bring out the best of the fall season. Add a little pumpkin spice flavor and watch everyone come back for seconds of these easy and delicious cookies.
Preheat oven to 350 degrees and line the cookie sheet with parchment paper
In a medium sizedmixing bowl (or with an electric mixer!) cream together the granulated sugar,brown sugar, and butter until fluffy. Then to the butter addpumpkin puree, vanilla and egg. Mix well until combined.
In the large mixing bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add this dry mixture to your wet ingredients and mix until well combined. Fold in chocolate chips into the batter using the silicone spatula.
Place scoops of cookie dough on your parchment paper-lined cookie sheet. You can use a cookie scoop (a medium scoop holds about 2 ½ tablespoons of dough.)
Bake for 10-13 minutes or until cooked through but still a little gooey! They will continue to cook on the pan a little after you take them out of the oven. Enjoy!
This cookie recipe is also delicious is you mix in some chopped walnuts, it gives them a little crunch. I usually add between ½ and ¾ cup to this batter depending on how nutty I’m feeling. Pecans are also delicious! Fold any nuts in when you add the chocolate chips.The pumpkin in this cookie makes it very moist and can sometimes make them a little on the cakey side. To help your cookies be a little chewier, blot the pumpkin with a paper towel before adding it to the batter to remove more of the moisture.