Pumpkin Chocolate Chip Cookies
These chewy Pumpkin Chocolate Chip Cookies are everything you love about fall in one bite! Soft, chewy, spiced, and packed with gooey chocolate chips. Perfect for Halloween parties, Thanksgiving dessert tables, or just a cozy afternoon snack with coffee. Save this one for your fall baking list!
Servings 24 cookies
Calories
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.