Pumpkin Espresso Chocolate Chip Cookies
These Pumpkin Espresso Chocolate Chip Cookies combine cozy fall flavors with a delightful caffeine twist, perfect for sharing with family and friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pure pumpkin puree
- 1 tablespoon espresso powder
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin puree, espresso powder, and the egg until well incorporated.
- Combine the flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients.
- Fold in the chocolate chips gently into the dough.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for about 12-15 minutes until golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
These cookies freeze beautifully; just make sure they’re completely cool before storing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, espresso, chocolate chip, fall desserts