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Pumpkin Chocolate Chip Cookies Recipe

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4.3 from 2 reviews

Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfectly spiced with pumpkin pie seasoning and loaded with semisweet chocolate chips. These cookies combine the festive warmth of pumpkin with sweet chocolate for an irresistible treat that’s perfect for fall or any cozy occasion.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (160 g) packed brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until evenly mixed.
  2. Cream Butter and Sugars: In a large bowl, using a handheld mixer on medium-high speed, beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg, Pumpkin, and Vanilla: Beat in the large egg, pumpkin puree, and pure vanilla extract until fully combined with the butter and sugar mixture.
  4. Incorporate Dry Ingredients: Add the dry ingredients to the wet ingredients and beat on low speed just until combined, being careful not to overmix.
  5. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough by hand to distribute evenly.
  6. Chill Dough: Refrigerate the dough for about 30 minutes until cold and firm, which helps the cookies maintain their shape during baking.
  7. Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and help with even baking.
  8. Shape Cookies: Scoop out 1-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake Cookies: Bake the cookies in the preheated oven for approximately 12 minutes, or until they are puffed up and golden around the edges.
  10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • For a richer flavor, ensure your butter is softened but not melted.
  • Using fresh pumpkin pie spice will yield the best aromatic results; alternatively, a mix of cinnamon, nutmeg, ginger, and cloves works well.
  • Chilling the dough before baking prevents excessive spreading and helps cookies keep a thicker, chewier texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a dairy-free version, substitute the butter with vegan butter and use dairy-free chocolate chips.

Find it online: https://lauracooks.com/pumpkin-chocolate-chip-cookies-recipe/