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Delicious pumpkin chocolate chip cookies with chocolate chunks and warm spices.

Pumpkin Chocolate Chip Cookies

Soft, lightly spiced cookies loaded with chocolate chips and pumpkin flavor, perfect for cozy fall baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon Add a pinch of nutmeg if desired.
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar Packed.
  • 1/4 cup granulated sugar
  • 1 large egg yolk Helps richness without adding too much moisture.
  • 1 cup pumpkin puree Not pumpkin pie filling.
  • 1 tsp vanilla extract
Add-ins
  • 1 cup semi-sweet chocolate chips Use more for a more chocolatey flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, and ground cinnamon.
  3. In a separate bowl, cream the softened butter and both sugars until fluffy.
  4. Mix in the egg yolk, pumpkin puree, and vanilla extract until smooth.
  5. Stir in the dry ingredients, mixing just until you no longer see dry flour.
  6. Fold in the chocolate chips.
Baking
  1. Scoop dough onto the prepared baking tray.
  2. Bake for about 10 to 12 minutes or until the tops look set, but the centers remain soft.
  3. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

To keep the cookies soft, store them in an airtight container. If they dry out, toss in a slice of bread for a few hours. If the pumpkin puree is watery, blot it with paper towels before using. Chilling the dough for 20 to 30 minutes can also help with texture and spread.