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Pumpkin Chocolate Chip Cookies
Caroline

Pumpkin Chocolate Chip Cookies

These soft and chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat—spiced with cinnamon, nutmeg, and cloves, and studded with gooey chocolate chips. Moist from pumpkin puree yet chewy like a classic cookie, they’re cozy comfort in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Equipment

  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • spatula
  • baking sheets
  • parchment paper
  • cookie scoop

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in pumpkin puree, egg, and vanilla until smooth.
  5. Add dry ingredients to wet mixture, mixing until just combined.
  6. Fold in chocolate chips with a spatula.
  7. Drop 1 Tbsp of dough onto prepared sheets, spacing 2 inches apart. Add extra chips on top if desired. Bake 10–12 minutes.
  8. Let cookies cool on baking sheet 2 minutes, then transfer to a wire rack.

Notes

Always use pumpkin puree, not pumpkin pie filling.
Dot extra chocolate chips on top for a bakery-style finish.
For larger cookies, use 1.5 Tbsp dough and bake a bit longer.
Chill dough if you prefer thicker cookies.