Pumpkin Chocolate Chip Cookies Recipe

a close up of pumpkin chocolate chip cookies on a tray

Pumpkin Chocolate Chip Cookies Recipe

Soft and chewy Pumpkin Chocolate Chip Cookies are the ultimate fall treat. Packed with warm spices and rich chocolate chips, they’re easy to make and perfect for holiday baking.

Prep Time 10

Cook Time 16

Total Time 26

Servings Cookies

Author Heather

Equipment

Ingredients

½ cup butter softened
1 ½ cups white sugar
1 large egg
2 ½ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp kosher salt
1 15 oz can pumpkin puree not pumpkin pie filling
1 tsp vanilla bean paste or vanilla extract
1 ½ cups semi-sweet chocolate chips

Get Recipe Ingredients

Instructions

Preheat oven to 375ºF and line two large rimmed baking sheets with parchment paper.
Cream the butter and sugar in a large mixing bowl with a hand mixer until light and fluffy (or stand mixer with paddle attachment).
Add the egg and vanilla bean paste, mixing until fully incorporated.
In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt.
Alternate adding the dry ingredients and the pumpkin puree to the butter mixture. Fold in chocolate chips with a rubber spatula.
Scoop 2 tablespoons of dough onto prepared baking sheets (or use a large hinged scoop), leaving 2 inches of space between cookies.
Bake 14-16 minutes, or until the edges are set, golden brown, and the centers spring back when touched.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tips for Storing

Store in an airtight container at room temperature for up to 4 days. Note: pumpkin makes these cookies a bit cakey, especially the second day and beyond.
Refrigerate for up to 1 week to keep them soft and chewy.
Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
Keep a slice of bread in the container to help maintain softness.

Nutrition