Pumpkin Chocolate Chip Cookies

Tips for Making Pumpkin Chocolate Chip Cookies

• Line a large baking sheet with a Silpat baking mat or parchment paper so the cookies don't stick to the pan.
• I like to use ground cinnamon, ginger, nutmeg, and cloves to make the cookies. If you don't have all of these spices, you can use pumpkin spice.
• Make sure your butter is at room temperature.
• Use pure pumpkin puree. You can find pumpkin in the baking aisle. Do not use pumpkin pie mix.
• Don't over bake the cookies, they will set up as the cool on the baking sheet.
• You don't need to refrigerate the cookie dough before baking, but you can for up to 24 hours if you need to.
• Store the cookies in an airtight container for up to 3 days. You can also freeze pumpkin chocolate chip cookies. Place the cooled cookies in a container and freeze for up to one month.

Fall isn't fall without Pumpkin Chocolate Chip Cookies, so get baking! We love these cookies and I think you and everyone you share them with will too! That is, IF you decide to share, I won't judge you if you eat them all by yourself. It's ok to just love yourself once in awhile and hog all of the cookies!

More Cookie Recipes:

• Chocolate Lover's Chocolate Chip Cookies
• Pumpkin Cinnamon Cookies
• Snickerdoodle Cookies
• Pumpkin Gingersnap Cookies
• Oatmeal Cookies

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Pumpkin Chocolate Chip Cookies

Soft and chewy spiced pumpkin cookies dotted with chocolate chips! We make endless batches of Pumpkin Chocolate Chip Cookies during the fall months. They are always a hit!

4.64 from 36 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 36

Cook ModePrevent your screen from going dark

Ingredients

  

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• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup butter, at room temperature
• 3/4 cup brown sugar
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree, not pumpkin pie filling
• 2 cups chocolate chips

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
• Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
• Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Nutrition

Calories: 177kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 119mg, Potassium: 40mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1246IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Keywords fall

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