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Pumpkin Chocolate Chip Cookies

Soft, thick, and perfectly pumpkin-y, these Pumpkin Chocolate Chip cookies will bring the flavors of fall into your kitchen in less than an hour. 
Course: chocolate chip, pumpkin
Cuisine: Dessert, fall, pumpkin cookies, pumpkin dessert
Keyword: dessert, fall dessert, pumpkin chocolate chip cookies, pumpkin desserts, pumpkin spice
Servings: 20 Cookies

Ingredients

  • 1 Cup Salted butter, softened
  • ¾ Cup Dark Brown Sugar, packed
  • ½ Cup Granulated Sugar
  • ½ Cup Pumpkin Purée
  • 1 Large Egg
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • 2 Cups All Purpose Flour
  • 2 Cups Semi-Sweet Chocolate Chips
  • ½ Cup Walnuts, chopped (optional)

Instructions

  • Begin by creaming the butter and the sugar until light and fluffy, about 30 seconds. Add the egg, pumpkin purée, and vanilla. Mix until incorporated. Add the dry ingredients; the salt, baking soda, spices, and flour. Mix until fully incorporated, about 30 seconds. Gently fold in the semi sweet chocolate chips and walnuts if adding those to the cookies. Mix until evenly distributed.
  • Using a 3 tablespoon cookie scoop, make dough balls and refrigerate for 30 minutes to chill. About five minutes before they are done chilling, preheat the oven to 375°.
  • Remove the dough balls and bake 6 to 7 at a time on a parchment lined cookie sheet for 12 to 14 minutes, or until golden.
  • The cookies will be slightly soft in the middle but will stabilize once they’re cooled. The result is a perfectly soft pumpkin chocolate chip cookie. Store any leftovers in a airtight container at room temperature for up to five days. Enjoy!

Notes

See blog for dietary substitutions for gluten and dairy.