Description

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with warm fall spices. Made with pumpkin puree and a blend of cinnamon and pumpkin pie spice, they have a delightful seasonal flavor paired perfectly with semi-sweet chocolate chips. The dough is chilled before baking to achieve the best texture, resulting in cookies that are deliciously moist with a tender crumb. Perfect for autumn treats or cozy gatherings.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree, well blotted to remove moisture

Dry Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (store-bought or homemade: 1/4 tsp each ground ginger, nutmeg, cloves, and allspice to substitute)

Add-ins

1/2 cup (90g) semi-sweet chocolate chips, plus extra for topping

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Instructions

Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth with no brown sugar lumps. Stir in the vanilla extract and well-blotted pumpkin puree until fully combined.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice until evenly mixed.
Make the Dough: Pour the wet mixture into the dry ingredients and gently fold together using a large spoon or rubber spatula. The dough will be very soft. Fold in the semi-sweet chocolate chips carefully, as they may not immediately stick due to the melted butter.
Chill the Dough: Cover the dough and chill in the refrigerator for 30 minutes to 3 days. Chilling is essential to improve texture and flavor.
Preheat Oven & Prepare Baking Sheets: Remove dough from refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place the balls 3 inches apart on the prepared sheets. Flatten each ball slightly using the back of a spoon or a cup bottom to ensure the cookies spread properly.
Bake: Bake the cookies for 11-12 minutes or until edges are set but centers remain soft. If cookies do not spread, flatten them gently with a spoon after baking. Optionally, press a few extra chocolate chips on top for appearance.
Cool: Let cookies cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to cool completely. Cooling time enhances chewiness and intensifies pumpkin flavor, best after several hours or even the next day.
Storage: Store cookies covered at room temperature for up to 1 week or freeze baked or unbaked dough for up to 3 months.

Notes

You can prepare the dough up to 3 days ahead and chill it in the refrigerator. Bring to room temperature before baking.
Freeze baked cookies for up to 3 months. Freeze unbaked dough balls up to 3 months and bake directly from frozen, adding one extra minute to baking time.
Ensure you squeeze excess moisture from pumpkin puree to avoid cakey texture.
If homemade pumpkin pie spice is not available, combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to cinnamon.
After chilling, if dough is too firm, let sit at room temperature 15-30 minutes before scooping, depending on chill time.
For a larger batch, double all ingredients and chill dough for 45 minutes before baking.
Using parchment paper or silicone mats prevents sticking and promotes even baking.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg