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Chewy Pumpkin Chocolate Cookies

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Indulge in the delightful fusion of pumpkin and chocolate with these Chewy Pumpkin Chocolate Cookies. Soft, chewy, and bursting with warm spices, each cookie offers a perfect balance of rich chocolate and earthy pumpkin flavors. Ideal for autumn gatherings or cozy nights in, these cookies are sure to become a seasonal favorite. With easy preparation and irresistible taste, they’ll warm your heart just like a cozy sweater on a chilly day.

Ingredients

Scale
  • 1 cup canned pumpkin puree (100% pure)
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually fold the dry ingredients into the wet mixture until just mixed.
  6. Gently fold in chocolate chips.
  7. Scoop dough onto prepared baking sheets, placing them about two inches apart.
  8. Bake for 10-12 minutes until edges are set; centers should remain soft.

Nutrition

Keywords: - Experiment by adding nuts or dried fruits to customize your cookies. - For extra flavor, let the dough chill for an hour before baking. - Store cookies in an airtight container at room temperature for up to five days.

Find it online: https://cookingwithruth.com/irresistible-chewy-pumpkin-chocolate-cookies-recipe/