These Pumpkin Spice Chocolate Chip Cookies are a delightful twist on the classic cookie, combining warm spices with sweet chocolate chips.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the brown sugar and unsalted butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the pumpkin puree and vanilla extract to the creamed mixture and blend until smooth.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground nutmeg.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chocolate chips without breaking them.
Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
A cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the cookies warm or store them for later enjoyment.
Pair with your favorite beverage for a delightful treat.
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