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–+ servings
Three chocolate chip cookies on a white plate, garnished with chocolate chips on a marble cutting board.
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5 from 1 vote

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies made with just the right amount of pumpkin spice and studded with chocolate. A soft and chewy cookie that's perfect for fall!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Cookie
Cuisine: American
Servings: 30
Author: Julia Foerster

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ¾ cup pumpkin puree
  • 1 ½ tsp vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips
Cups - Metric

Instructions

  • In a medium bowl combine flour, baking soda, salt, and spices.
  • In the bowl of a stand mixer or using a bowl and a hand mixer, beat butter, brown sugar, and granulated sugar at medium speed until well blended. Add pumpkin, vanilla extract, and egg. Mix on low speed until combined.
  • Stir the flour mixture into the butter mixture with a spatula. Don’t overmix. Fold in chocolate chips then cover the dough and chill for at least 15 minutes or longer.
  • Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  • Roll the dough into balls, 1 1/2 tablespoons each. Put on baking sheets about 2 inches apart.
  • Bake for 12 minutes or until edges are firm. The cookies will look soft and undercooked. Remove sheet from the oven and let the cookies cool on it for at least 10 minutes then transfer to a wire rack to cool completely.

Notes

  • Pumpkin Puree: If you want to use homemade pumpkin puree blot it with kitchen paper towels to remove some of the moisture because homemade pumpkin puree contains much more water
  • Chocolate Chips: Add as many chocolate chips as you prefer. I love chocolate chip so I always add a bit more. If you want the pumpkin flavor to come out more reduce the amount of chocolate chips to 1/2 cup
  • Spices: Instead of using nutmeg, cloves, and allspice, you can also use 1 tsp pumpkin spice. But don't leave out the cinnamon!
  • Chill the dough: The dough will be a bit soft right after making it that's why it needs to chill in the fridge. Chill it for at least 15 minutes or up to 3 days
  • Flatted them: These cookies don't spread during baking so make sure to flatten them with your fingers or the back of a measuring cup before putting them in the oven
  • Baking: Don't let them bake too long! They should look a bit undercooked when you take them out of the oven because they will set during cooling
  • Decorate after baking: To make them look prettier press a few chocolate chips into the hot cookies after you've taken the pan out of the oven
  • Use a cookie spatula to transfer the cookies to a cooling rack
  • Best the next day: These cookies will taste best if you make them a day in advance and store them in a plastic bag overnight. This way they get chewier and softer

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1059IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg