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Ina Garten Pumpkin Chocolate Chip Cookies

Ina Garten Pumpkin Chocolate Chip Cookies - recipe card
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These soft, cake-like pumpkin chocolate chip cookies are packed with warm fall spices and melty chocolate chips. The pumpkin keeps them incredibly moist, while the chocolate adds just the right amount of sweetness. Perfect for a cozy afternoon treat or holiday cookie platter.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  4. Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla extract and mix until smooth. The mixture may look slightly curdled, which is normal.
  5. With the mixer on low speed, gradually add the dry ingredients and mix just until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips with a spatula until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers still look slightly soft. Rotate the pans halfway through baking for even browning.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to 5 days.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds.

Nutrition

Keywords: pumpkin chocolate chip cookies, Ina Garten pumpkin cookies, pumpkin cookies, chocolate chip pumpkin cookies, fall baking, soft pumpkin cookies, spiced pumpkin cookies, homemade cookies, easy cookie recipe, dessert recipe

Find it online: https://inagartencooks.com/ina-garten-pumpkin-chocolate-chip-cookies-recipe/