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Soft Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies will be the hit of all your holiday and Halloween parties with ZERO chilling time!  They are mega soft, light, fluffy, loaded with pockets of melty chocolate and infused with more pumpkin goodness and warm cozy fall spices than your average recipe. These Chocolate Chip Pumpkin Cookies are easy to make, taste fabulous the next day (AKA stress-free!) and freeze beautifully.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

DRY INGREDIENTS
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 tsp EACH ground nutmeg, ground ginger, salt
  • 1/4 teaspoon ground cloves
WET INGREDIENTS
  • 10 tablespoons unsalted butter at room temperature
  • 1 cup packed brown sugar
  • 2/3 cups granulated sugar
  • 1 1/3 cups canned pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla extract
ADD LAST
  • 1 ½ cups semi-sweet chocolate chips
  • raw/coarse sugar for sprinkling (optional)

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone nonstick baking mats (pictured).
  2. Dry ingredients: In a large bowl, whisk all the Dry ingredients together.
  3. Wet ingredients: In the bowl of an electric stand mixer (or use hand mixer), beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
  4. Combine: Stir in the Dry Ingredients with a wooden spoon or spatula just until combined, with a few streaks of flour remaining. Stir in the chocolate chips using a wooden spoon - don't overmix!
  5. Make balls: Drop dough by the 3 tablespoon scoop at least 2 inches apart on the prepared ungreased baking sheets. (You may use a smaller scoop and bake for less time.) I like to press a few chocolate chips into each ball for presentation (optional). Sprinkle the balls with raw sugar (optional).
  6. Bake: Bake 12-15 minutes or until the bottoms are browned and a toothpick inserted in the center comes out clean.
  7. Cool: Let cool for 3 minutes, then transfer cookies to a wire rack. We like them best when still slightly warm (or warm in the microwave for 5 seconds or so).