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4.5 from 141 votes

Soft and Chewy Pumpkin Chocolate Chip Cookies

Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Prep Time
5 mins
Cook Time
5 mins
Chill Time
3 hrs
Total Time
3 hrs 17 mins
Servings: 11 large cookies
Calories: 295 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted
  • ½ cup pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 tablespoon mild or medium-flavored molasses not blackstrap, too intense
  • 1 ½ teaspoons McCormick Pumpkin Pie Spice Extract McCormick Vanilla Extract may be substituted
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, pumpkin pie spice extract, and whisk to combine until smooth.
  3. Add the flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

Serving 1 Calories 295kcal (15%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 22mg (7%) Sodium 111mg (5%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 11large cookies

Amount Per Serving

Calories 295

% Daily Value*

Serving 1
Calories 295kcal 15%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 22mg 7%
Sodium 111mg 5%
Fiber 2g 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.