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5 from 6 votes

Pumpkin chocolate chip Cookies

These pumpkin chocolate chip cookies are soft and chewy. With lots of pumpkin flavor and loaded with chocolate!
Prep Time15 minutes
Cook Time12 minutes
Chilling time1 hour
Total Time1 hour 27 minutes
Course: Dessert
Cuisine: American
Servings: 32 cookies
Calories: 165kcal
Author: Heather Perine

Ingredients

  • 3 cups (360 g) all purpose flour *spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 16 tablespoons (2 sticks, 226 g) unsalted butter softened to room temperature
  • 1/3 cup (79 g) pumpkin puree
  • 3/4 cup (158 g) brown sugar (light or dark) packed
  • 3/4 cup (144 g) granulated sugar
  • 3 teaspoons vanilla extract
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 cup (170 g) mini chocolate chips

Instructions

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  • In a large bowl with an electric mixer, beat together on medium high speed the softened butter adn sugars until light and fluffy, about 2 minutes.
  • Beat in the egg and egg yolk until smooth and combined. Scrap down the bowl as needed.
  • Add the pumpkin and vanilla beating well with each addition until thoroughly blended.
  • Add flour mixture and mix on low speed until just combined. Stir in chocolate chips. Cover and and refrigerate for at least one hour, or overnight.
  • Preheat the oven to 350oF (177oC) and line several baking sheets with parchment paper. Allow cookie dough to soften slightly before scooping (especially if you have let the dough rest overnight!)
  • Scoop 1 ½ tablespoons of cookie dough and roll into a ball in your hands. I like to use a small cookie scoop so they are all the same size. Place onto baking sheet spaced 2 inches apart to allow for cookies to spread
  • Bake one sheet at a time in the center of the oven for 10 to 12 minutes. When they come out of the oven I like to top the cookies with a few more chocolate chips to make for a pretty cookie! Let them cool on the baking sheet for 10 minutes and then move to a rack to finish cooling.

Notes

  • Storage: Cookies will keep for up to 3 days at room temperature in an airtight container or up to 1 week in the refrigerator (but this can dry them out).
  • Freezing: If you want to keep the pumpkin chocolate chip cookies for longer, you can freeze them. Frozen pumpkin chocolate chip cookies will keep for up to 3 months. Store cooled baked cookies in an airtight container or freezer bag. Thaw at room temperature when ready to enjoy. You can also freeze unbaked cookies. Freeze cookie dough balls then transfer to a freezer bag. When ready to bake, do not thaw and bake. Just add a few additional minutes of baking time.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg