Bakery-Style Pumpkin Chocolate Chip Cookies
Soft and chewy pumpkin cookies loaded with semi-sweet chocolate chips, perfect for cozy autumn baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 2 tablespoons cornstarch
- 1/2 cup extra chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the pumpkin puree, brown sugar, and egg in a large mixing bowl until smooth.
- Add the vanilla extract.
- In another bowl, whisk together the flour, cornstarch, baking soda, and pumpkin pie spice.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Fold in the semi-sweet chocolate chips.
- Scoop the dough onto a lined baking sheet, spacing them apart.
- Top with extra chocolate chips.
- Bake for 12-15 minutes until edges are golden.
- Cool on a rack for 5 minutes before transferring.
Notes
For a vegan version, substitute the egg with a flax egg and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, autumn treats