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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies combine pure pumpkin, pumpkin pie spice, brown sugar, and chocolate chips for soft fall cookies with cozy flavor. The quick dough needs no decorating and bakes in about 10 to 12 minutes, making the recipe practical for potlucks, lunchboxes, and midnight cravings. Serve them with coffee, milk, or cider, then freeze the extras for another autumn day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 50 servings
Course: Cookies, Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Equipment

  • Hand mixer
  • Cookie scoop
  • Two baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Prepare the Oven
    Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
  3. Cream the Butter and Sugar
    In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the Wet Ingredients
    Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat again until smooth and well combined.
  5. Combine the Dough
    Add the dry ingredients to the wet mixture and mix just until the batter is smooth. Avoid overmixing. Gently fold in the chocolate chips until evenly distributed.
  6. Scoop and Bake
    Drop about 1 tablespoon of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few extra chocolate chips on top of each cookie, if desired. Bake for 10–12 minutes, until the cookies are set.
  7. Cool
    Let the cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.

Recipe Notes

Chocolate Chips: Add a few extra chocolate chips to the tops of the cookies just before baking for a more attractive finish.
Pumpkin: Use canned pumpkin puree, not canned pumpkin pie filling.
Larger Cookies: For slightly larger cookies, use 1½ tablespoons of dough per cookie and adjust the baking time as needed.