Pumpkin Chocolate Chip Cookies (Printable Recipe)
Soft, chewy pumpkin cookies with chocolate chips and warm fall spices for the perfect autumn treat.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1 teaspoon pumpkin pie spice
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup granulated sugar
07 -
1 cup pumpkin puree
08 -
1/2 cup melted butter
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Mix-ins
11 -
1 cup semi-sweet chocolate chips, plus extra for topping
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. Set aside.
02 -
In a large separate bowl, cream together sugar, pumpkin puree, melted butter, vanilla extract, and egg until smooth and well incorporated.
03 -
Add the dry ingredient mixture to the wet ingredients and beat until just combined. Fold in chocolate chips until evenly distributed throughout the batter.
04 -
Preheat oven to 350°F. Drop cookie dough by spoonfuls onto lined baking sheets. Top each cookie with additional chocolate chips. Bake for 12-15 minutes until edges are set but centers remain soft.
# Extra Tips:
01 -
Use pure pumpkin puree, not pumpkin pie filling for best texture and flavor control
02 -
Cookies stay soft and chewy even after cooling due to the moisture from pumpkin
03 -
Don't overbake - remove when edges are set but centers look slightly underdone
04 -
Store in airtight container at room temperature for 2 days or refrigerated for 4-5 days
05 -
Freezes well for 2-3 months in airtight container