Ingredients:

For the Cookies:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional for a spicier kick)
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (170g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (50g) chopped walnuts or pecans (optional)

For Optional Topping:

  • A pinch of sea salt for sprinkling (optional)

Instructions:

1. Preheat the Oven & Prepare Baking Sheets
  • Preheat your oven to 350°F (175°C).
  • Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
2. Mix the Dry Ingredients
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
  • Set this bowl aside as you’ll add it to the wet ingredients shortly.
3. Cream Butter and Sugars
  • In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer (or a stand mixer) until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Wet Ingredients
  • Beat in the egg until combined, then add the vanilla extract and pumpkin puree. Mix until smooth and well incorporated.
  • The batter will look a little wet, but that’s normal due to the pumpkin.
5. Combine Wet and Dry Ingredients
  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or on low speed with your mixer. Mix until just combined—be careful not to overmix, as that can make the cookies dense.
6. Stir in Chocolate Chips and Nuts (if using)
  • Fold in the chocolate chips and nuts (if using). The dough should be soft but not runny. If it feels too wet, you can add a bit more flour, one tablespoon at a time, until it firms up slightly.
7. Portion the Dough
  • Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets. Space them about 2 inches apart as the cookies will spread slightly while baking.
8. Optional Topping
  • If you’d like to add an extra touch of flavor, lightly sprinkle the tops of the cookie dough with a pinch of sea salt before baking. This enhances the sweet and salty contrast!
9. Bake the Cookies
  • Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look a little soft. The cookies will continue to cook on the baking sheet for a few minutes once removed from the oven.
10. Cool & Enjoy
  • Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • Enjoy these soft, pumpkin-infused treats with a warm drink, or just on their own!

Storage Tips:

  • These cookies will stay soft for up to 5 days when stored in an airtight container at room temperature.
  • You can also freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until firm, and then transfer to a Ziploc bag for easy storage. When ready to bake, bake directly from frozen, adding a minute or two to the baking time.

Enjoy Your Pumpkin Chocolate Chip Cookies!

These cookies are wonderfully soft, moist, and perfectly spiced with cinnamon and nutmeg, with a nice chocolatey sweetness from the chips. They’re a fall treat you’ll want to make again and again! 🍪🎃