Servings
Font
Back
4.9 from 24 votes

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft yet chewy, not at all cakey like most pumpkin cookies! These are loaded with spices and are a hit every fall.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 25 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups (195 grams) bread flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 grams) pumpkin puree
  • 1 cup (170 grams) semisweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
  4. Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded cookie scoop or a spoon, roll the dough into 1.5 to 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand.* Bake for 10-12 minutes, or until set and edges are lightly browned.
  5. Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.