Description
These Pumpkin Spice Double Chip Cookies combine the warmth of pumpkin pie spice with the richness of both semi-sweet and white chocolate chips for a festive and delicious treat. Perfectly soft and chewy, these cookies are a delightful way to enjoy seasonal flavors with a double dose of chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, adding moisture and rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semi-sweet and white chocolate chips into the cookie dough, ensuring even distribution for every bite.
- Portion the Dough: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone but will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they set without becoming soggy.
Notes
- For best results, use fresh pumpkin puree or homemade puree for richer flavor.
- Do not overmix the dough once the flour is added to keep cookies tender.
- You can substitute chocolate chips with your preferred nuts or dried fruits if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer crisper cookies, bake for an additional 1-2 minutes but watch carefully to prevent burning.
