Pumpkin Chocolate Chip Cookies (Ready-to-Print Version)

Soft, spiced pumpkin and chocolate chips combine for a warm and cozy autumn treat.

# What You’ll Need:

→ Wet Ingredients

01 - 1 stick (113 g) unsalted butter, softened
02 - 2/3 cup (160 ml) pure pumpkin purée
03 - 1 teaspoon pure vanilla extract
04 - 1 large egg

→ Sugars

05 - 1/2 cup (100 g) packed brown sugar
06 - 1/4 cup (50 g) granulated sugar

→ Dry Ingredients

07 - 1 3/4 cups (210 g) all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1 teaspoon pumpkin pie spice
11 - 1/4 teaspoon salt

→ Add-ins

12 - 1 cup (170 g) semi-sweet chocolate chips

# Step-by-Step Guide:

01 - Beat softened butter, packed brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
02 - Add pumpkin purée, vanilla extract, and egg to the creamed mixture and beat until just combined. The mixture may appear slightly curdled, which is normal.
03 - Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl until evenly distributed.
04 - Gradually add the dry ingredients to the wet mixture, mixing at low speed just until incorporated to avoid overmixing and maintain tenderness.
05 - Gently fold the semi-sweet chocolate chips into the dough with a spatula until evenly dispersed.
06 - Cover and refrigerate the dough for at least 30 minutes to control spreading and intensify flavors, resulting in thicker, chewier cookies.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop tablespoon-sized mounds of dough two inches apart. Bake for 10 to 12 minutes until edges lightly brown and centers are set but soft.
08 - Let cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Handy Tips:

01 - Blot pumpkin purée with a paper towel before measuring to remove excess moisture and prevent cakey texture.
02 - Using a small ice cream scoop ensures uniform cookie sizes and even baking.
03 - Slightly under-bake cookies to maintain a moist, chewy center as residual heat finishes baking.

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