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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies

Deliciously soft and chewy pumpkin chocolate chip cookies, perfect for fall!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 150 kcal

Equipment

  • Mixing bowls
  • Baking sheets Line with parchment paper.
  • Whisk
  • Spoon or spatula

Ingredients
  

Main Ingredients

  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.25 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons pumpkin puree
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 0.5 cup semi-sweet chocolate chips
  • extra chocolate chips for topping, optional

Instructions
 

  • In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and pumpkin puree, whisk until well combined. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Make sure to break up any clumps in the flour for a smooth dough.
  • Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula until just combined. Be careful not to overmix! Fold in 1/2 cup of chocolate chips.
  • Cover the dough and chill for at least 30 minutes, up to 3 days. Chilling the dough helps the flavors meld and improves the texture of the cookies.
  • Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  • Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheets. Flatten the tops slightly for even baking.
  • Bake for 11-12 minutes until the edges are set. The center will still be soft, which is perfect for that chewy texture. If cookies don't spread much, flatten them with a spoon after baking.
  • Optional: Press a few chocolate chips into the warm cookies for decoration. This adds a lovely touch!
  • Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For best flavor and texture, let them sit uncovered for a few hours or overnight.
  • Store cookies covered at room temperature for up to 1 week. They taste even better the next day!

Notes

For a stronger pumpkin flavor and chewier texture, let the cookies sit for a day before serving.
Keyword Pumpkin Chocolate Chip Cookies Recipe