Description
Seasonal comfort arrives with these irresistible Pumpkin Spice Double Chip Cookies, blending warm autumn spices and rich chocolate chips. Crisp edges, chewy centers, and a delightful pumpkin essence invite you to savor fall’s most comforting sweet treat.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1/2 cup (113 grams) butter, softened
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) brown sugar
- 1/2 cup (120 ml) pumpkin puree (not pumpkin pie filling)
- 1 cup (170 grams) chocolate chips (milk or semi-sweet)
- 1 cup (170 grams) white chocolate chips
Spices and Leavening:
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Flavor Enhancer:
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350°F and prepare a baking sheet with parchment paper for optimal cookie preparation.
- Thoroughly blend softened butter with granulated and brown sugars until light and fluffy, creating a smooth base for the cookie mixture.
- Incorporate pumpkin puree and vanilla extract into the creamed sugar mixture, ensuring a uniform and aromatic consistency.
- Separately combine flour, baking soda, ground cinnamon, and nutmeg, whisking to distribute spices evenly throughout the dry ingredients.
- Gradually integrate the spiced dry ingredients into the wet mixture, stirring gently to create a cohesive dough without overmixing.
- Carefully fold milk and dark chocolate chips into the pumpkin-spiced dough, distributing them evenly throughout the mixture.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving sufficient space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, watching for golden-brown edges that indicate perfect doneness.
- Allow cookies to rest on the baking sheet for 3-4 minutes to firm up, then delicately transfer to a wire cooling rack to complete the cooling process.
Notes
- Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the texture remains soft and chewy.
- Use dairy-free butter alternatives and vegan chocolate chips to transform these cookies into a plant-based friendly treat that everyone can enjoy.
- Add a sprinkle of sea salt on top before baking to enhance the deep, rich flavors of pumpkin and chocolate, creating a delightful sweet-savory contrast.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thick, plump cookie shape with crisp edges and tender center.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 169
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg