Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of warm fall flavors with melty chocolate chips in every bite. Perfect for autumn gatherings, cozy evenings, or holiday cookie trays, they’re the ultimate fall twist on a classic favorite.
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp pumpkin pie spice optional for extra flavor
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, whisk pumpkin puree, melted butter, sugars, egg yolk, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Mix together: Add dry ingredients to wet, stirring just until combined. Fold in chocolate chips.
- Scoop & bake: Drop tablespoon-sized scoops onto prepared baking sheets. Bake 10–12 minutes, or until edges are set and centers look slightly soft.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, blot pumpkin puree with paper towels to remove excess moisture before using.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or dough balls for up to 2 months.
- Add chopped pecans or walnuts for a crunchy twist.