Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect balance of sweet and spiced. Plus, they're extra moist from pumpkin puree!

Prep Time15

Cook Time12

Chill Time30

Total Time57

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 137kcal

Author: Liz Marek

Ingredients

½ cup unsalted butter melted
¼ brown sugar light or dark, tightly packed
½ cup granulated sugar
1 teaspoon pure vanilla extract
8 tablespoons pumpkin purée
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ cup semisweet chocolate chips

Instructions

Add the pumpkin purée to a saucepan and cook over medium heat for 5–6 minutes, stirring often, to remove excess moisture. Let it cool slightly before using.
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Whisk in the vanilla extract and cooled pumpkin purée until smooth. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula until just combined. The dough will be soft. Fold in the chocolate chips as best you can—they may not stick well due to the melted butter, but that’s okay.
Cover the cookie dough and refrigerate for at least 30 minutes or up to 3 days. Chilling is essential to help the dough firm up and prevent the cookies from spreading too much.
When ready to bake, preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
Scoop about 1.5 tablespoons of dough per cookie and roll each portion into a ball. Arrange dough balls 3 inches apart on the baking sheets. Use the back of a spoon or bottom of a cup to slightly flatten the tops—this helps them spread properly.
Bake for 11–12 minutes, or until the edges appear set. The centers will look soft and slightly underbaked.
Remove cookies from the oven. If they didn’t spread much, gently flatten them again with the back of a spoon. For a bakery-style look, press a few extra chocolate chips into the tops while warm.
Let cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack. The flavor and texture improve as they cool, becoming chewier and more flavorful.

Video

Notes

Make-Ahead Instructions: You can chill the dough for up to 3 days before baking or freeze it for up to 2 months. Just thaw in the refrigerator before baking.
Storage Instructions: Store them covered or in an airtight container at room temperature for up to a week. They actually taste even better the next day as the pumpkin flavor deepens and the texture becomes extra soft and chewy.

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