Description

Indulge in the ultimate fall treat with these Soft & Chewy Pumpkin Chocolate Chip Cookies, perfectly spiced and enriched with dark chocolate.

Ingredients

Scale

1/2 cup unsalted butter
melted and cooled
3/4 cup light brown sugar
packed
1/4 cup granulated sugar
6 tablespoons canned pumpkin puree
I used Libby’s
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of salt
6 ounces chopped dark chocolate
Flaky salt for sprinkling on top

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the melted butter, light brown sugar, and granulated sugar until smooth.
Mix in the pumpkin puree and vanilla extract until well combined.
In another bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped dark chocolate.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle flaky salt on top of each cookie before baking.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Notes

Store cookies in an airtight container to maintain their softness. For added flavor, consider using milk chocolate or semi-sweet chocolate chips in place of dark chocolate.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185 kcal
Sugar: 14 g
Sodium: 85 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.2 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 14 mg

Keywords: Soft & Chewy Pumpkin Chocolate Chip Cookies, pumpkin cookies, fall desserts, chocolate chip cookies, easy cookie recipes