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30 Minute Chocolate Chip and Pumpkin Cookies

Delightfully soft and chewy cookies combining the rich flavors of pumpkin and chocolate, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1 cup brown sugar Packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened Use room temperature
  • 1 large egg Use room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your baking sheets with parchment paper.
  3. In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, softened butter, egg, and vanilla extract until creamy.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Gently fold in the chocolate chips.
Baking
  1. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart.
  2. Bake for 10-12 minutes until edges are golden but centers are soft.
  3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.