Soft, chewy Pumpkin Chocolate Chip Cookies are the perfect cookies for Fall with gooey chocolate chips and your favorite pumpkin spice!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are just a must-have recipe for Fall. And pumpkin-lovers. I mean, you have to have a go-to chocolate chip cookies recipe year-round. And it's mandatory #pumpkinseason, so. You pretty much have to make this chewy, soft, and gooey Pumpkin Chocolate Chip Cookies recipe!
Pumpkin Chocolate Chip Cookies are very easy to make. If you can make normal chocolate chip cookies, these are about the same difficulty. And they are-so-worth-it.
To make your own Pumpkin Chocolate Chip Cookies, grab a medium mixing bowl and combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk to combine, then set aside. In a separate large mixing bowl, add butter, sugar, egg, pumpkin puree, and vanilla. Beat together until fully combined and smooth. Add half the dry ingredients and stir to combine. Then add the other half and stir again. Fold in chocolate chips. Scoop rounded tablespoons of dough onto a lightly greased cookie sheet about 2 inches apart. Bake in a 350° oven for about 10 minutes until edges are very lightly browned. Press extra chocolate chips lightly into the tops of the cookies while they're still hot. Then allow to sit for 2 minutes before transferring to a cooling rack to cool completely.
Enjoy warm with a nice big pumpkin spice latte!
Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies
Ingredients
- ⅔ cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups chocolate chips divided
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Scoop pumpkin onto a paper towel (I usually stack 2 or 3) and allow it to sit and draw out some moisture.
- In a large mixing bowl, add flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
- In a separate large mixing bowl, add butter and sugars. Cream until light and fluffy.
- Return to the pumpkin: The paper towel should be quite wet by now. Transfer to a clean paper towel, and squeeze out as much remaining moisture as possible.
- Add the pumpkin, egg yolks, and vanilla to the butter mixture. Beat to combine.
- Pour in the dry ingredients and beat until combined.
- Gently fold in half of the chocolate chips.
- Using a large 2-tablespoon (1-ounce) cookie scoop, scoop dough evenly and place 2 inches apart on the baking sheets Press about ⅓ of the remaining chocolate chips into the tops of the cookies.
- Bake for 11-13 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone. Allow to cool on the baking sheet for an additional 5 minutes before transferring to a wire rack. Repeat baking in batches for the remaining cookies.
Notes
- Storage: Cookies are freshest the day they are baked. Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezer instructions: Store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temp. To freeze dough, scoop, freeze on a lined tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Did you like this Pumpkin Chocolate Chip Cookies Recipe? Find more on my Pumpkin and Falling for Fall boards on Pinterest!
If you like this Pumpkin Chocolate Chip Cookies recipe, you might also like
No Bake Pumpkin Chocolate Cheesecake
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