Pumpkin Chocolate Chip Cookies

Course: cookies

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 115kcal

Author: Becky Hardin

Your hunt is over for the best cookies to enjoy this fall! Soft and cake like, these pumpkin chocolate chip cookies are super easy to make and ready to eat in 20 minutes.

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Equipment

Ingredients

2 cups all-purpose flour 240 grams
1½ teaspoon baking soda 9 grams
1 teaspoon baking powder 4 grams
2 teaspoons pumpkin pie spice 6 grams
1 teaspoon kosher salt 3 grams
½ cup salted butter 113 grams, room temperature (1 stick)
1 cup brown sugar 213 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
¾ cup pumpkin puree 170 grams (⅖ can) - NOT pumpkin pie filling!
1 teaspoon pure vanilla extract 4 grams
2 cups chocolate chips 340 grams

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
Whisk the flour, baking soda, baking powder, pie spice, and salt together in a large mixing bowl. Set aside.
2 cups all-purpose flour, 1½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon kosher salt
Using a hand mixer, beat the butter and both sugars together until light and fluffy.
½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
Add the eggs, pumpkin puree, and vanilla extract. Beat until smooth and everything is well incorporated.
2 large eggs, ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract
Slowly add the dry ingredients as you mix until just combined. Fold in the chocolate chips.
2 cups chocolate chips
Drop 2-tablespoon-sized portions of dough onto the prepared baking sheets about 1½ inches apart (I used a cookie scoop for this step).
Bake for 9-10 minutes, or until lightly browned on the edges.
Set the cookies aside to cool for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Don't overmix the cookie dough or they won't rise in the oven. The wet and dry ingredients should be just combined.
Once baked, these cookies take on the texture and consistency that is similar to old-fashioned applesauce cookies.
They are cake-like and soft.
Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree.

Storage: Store pumpkin chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 5 months.

Nutrition