Description

Delight in these soft and chewy Pumpkin Chocolate Chip Cookies, perfectly spiced with cinnamon and pumpkin pie spice. Made with real pumpkin puree and melty semi-sweet chocolate chips, these cookies are a fall favorite that combine rich buttery sweetness with a subtle pumpkin flavor. Chilling the dough ensures the perfect texture and enhanced flavor in every bite.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree (blotted to remove moisture)

Dry Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice (see note for homemade blend)

Add-ins

1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping

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Instructions

Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Add vanilla extract and blotted pumpkin puree, whisking until smooth. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until thoroughly combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently with a large spoon or rubber spatula until combined. The dough will be very soft. Fold in 1/2 cup of semi-sweet chocolate chips gently.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes and up to 3 days to improve texture and flavor.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Scoop and Shape Cookies: Remove the dough from the fridge. Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place on prepared baking sheets about 3 inches apart. Slightly flatten the dough balls with the back of a spoon or cup to help cookies spread evenly.
Bake Cookies: Bake for 11-12 minutes or until edges are set but centers remain soft. Remove from the oven. If cookies didn’t spread enough, gently flatten them with the back of a spoon. Optionally, press a few extra chocolate chips on top for decoration.
Cool: Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack. Allow to cool completely for optimal chewiness and flavor development. Cookies taste even better the next day.
Storage: Store cookies covered at room temperature for up to 1 week.

Notes

Make Ahead & Freezing: Cookie dough can be refrigerated for up to 3 days before baking. Bring dough to room temperature before scooping. Baked cookies freeze well up to 3 months. Unbaked dough balls also freeze well for 3 months; bake from frozen by adding an extra minute to bake time.
Pumpkin Puree: Blot or squeeze pumpkin puree to remove excess moisture. Measure 6 tablespoons AFTER drying to avoid cakey texture. Do not use pumpkin pie filling.
Pumpkin Pie Spice: Store-bought or homemade spice blend can be used. Homemade: 1/4 tsp each ground ginger, nutmeg, cloves, and allspice, added in addition to cinnamon.
Chilling Dough: If chilling longer than 30 minutes, allow dough to sit at room temp 15-30 minutes before scooping for easier handling.
Bigger Batch: Recipe can be doubled with double ingredients. Chill dough for 45 minutes for best results.
Tools: Mixing bowls, whisk, rubber spatula, baking sheets, parchment or silicone mats, cookie scoop, cooling rack.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg