The Best Chewy Pumpkin Chocolate Chip Cookies
User Reviews
5.0
12 reviews
Excellent
The Best Chewy Pumpkin Chocolate Chip Cookies
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These Pumpkin Chocolate Chip Cookies are simply THE BEST! These are NOT cakey cookies; they are super chewy, just like your favorite classic chocolate chip cookie, yet these are full of pumpkin spice flavor. They are one of my favorite cookies for the fall season!
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Ingredients
- 3 cups all purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 cup unsalted butter 2 sticks, melted
- 2 cups packed brown sugar
- 1 cup granulated white sugar
- 1/2 cup canned pumpkin puree NOT pumpkin pie filling
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
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Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, use a wooden spoon or rubber spatula to mix together the melted butter, white sugar, and brown sugar until well mixed and moistened. Add in the egg, pumpkin, and vanilla extract and mix until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
- Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges have set but the centers are still soft and the cookies are golden brown. Cool the cookies on the pan for at least 5 minutes, before transferring to a wire rack to completely cool.
Notes
- Use a cookie scoop to help scoop out the dough. This helps keep all of your pumpkin chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom of the pan and also makes clean up a lot easier.
- You will not need the whole can of pumpkin puree, so use what's left to make Pumpkin Spice Oatmeal or Pumpkin Sugar Cookie Cheesecake Bars.
- To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying. You can also freeze the dough in the same manner, thawing the dough thoroughly in the fridge before baking as directed.
- Store fully baked and cooled cookies in an airtight container at room temperature for up to three days.
Nutrition Information
Show Details
Calories
171kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
121mg
(5%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
560IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 121mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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