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Stack of pumpkin chocolate chip cookies with ingredients around them and more cookies in background
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Pumpkin Chocolate Chip Cookies Recipe

This Chocolate Chip Pumpkin Cookies recipe is the ONLY pumpkin cookie recipe you'll ever need. Soft and chewy and full of fall flavor, it's my new favorite cookie recipe!
Course Dessert
Cuisine American
Keyword cookie
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 164kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1/2 cup unsalted butter , melted
  • 1/3 cup pumpkin puree (not pumpkin pie mix)
  • 3/4 cup dark brown sugar (light may be substituted)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolater chips (mix and match any kinds)

Instructions

  • Note: this dough requires chilling!
  • Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or stir it by hand.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in all your chips.
  • Line a cookie sheet with a silpat baking mat or parchment paper. Scoop 2 tablespoon balls of cookie dough and place them on the cookie sheet. You can place them right next to each other, this is just for chilling. Cover the cookie sheet with plastic wrap and chill for at least 1 hour.
  • Preheat oven to 350°F. Spread cookies onto 2 lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

Feel free to use 2 tsp of DIY Pumpkin Pie Spice if you have it.

Nutrition

Serving: 1cookie | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 36mg | Sugar: 14g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.7mg