Description
These pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor! Pumpkin puree and warm spices pair perfectly with melty chocolate chips for the ultimate autumn treat.
Ingredients
2½ cups all-purpose flour
1 tbsp pumpkin pie spice
2 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened to room temperature
½ cup brown sugar
¾ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
1½ cups chocolate chips
Instructions
Preheat Oven: Set oven to 375°F (190°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in pumpkin puree, egg, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Add Chocolate Chips: Gently fold in chocolate chips until evenly distributed.
Shape & Bake: Drop 1 tbsp portions of dough onto baking sheets about 2 inches apart. Top with a few extra chocolate chips if desired. Bake for 10–12 minutes, until edges are set and centers look soft.
Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
For a bakery-style look, dot a few extra chocolate chips on top before baking.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze dough balls for up to 3 months — bake from frozen, adding 1–2 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Fall Baking
- Method: Baking
- Cuisine: American
