Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are chewy pumpkin cookies. They are full pumpkin, spices, and chocolate chips. They combine pumpkin flavor with chocolate chip cookies for a perfect pumpkin treat.
These pumpkin chocolate chip cookies are the perfect balance between pumpkin season and a classic chocolate chip cookie. This pumpkin chocolate chip cookie recipe will be your favorite chocolate chip cookies recipe for the fall season. Just try them once and you will be hooked after the first batch!
Tips for making cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- Tip 2: If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- Tip 3: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- Tip 4: The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more pumpkin recipes, try my Pumpkin Cupcakes and Mini Pumpkin Pies
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Pumpkin puree, not pumpkin pie filling
- 1 cup Unsalted butter, melted and cooled
- 1 cup Dark brown sugar
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Egg yolk, room temperature
- 1 cup Semi-sweet chocolate chips
Instructions
- In a medium bowl, mix the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. Place the pumpkin puree on a plate. Press paper towel on the pumpkin. Do this 4 times to take out the moisture.2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 3/4 cup Pumpkin puree
- Using a mixer, beat the melted butter, brown sugar, and sugar. Beat on high speed for 2 minutes.1 cup Unsalted butter, 1/4 cup White granulated sugar, 1 cup Dark brown sugar
- Add in the pumpkin puree, vanilla, and egg yolk. Mix on medium until combined. Add in the dry ingredients and mix on low speed. Then, add in the chocolate chips.1 tsp Pure vanilla extract, 1 Egg yolk, 1 cup Semi-sweet chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scooping.
- Use a large cookie scoop to scoop the dough. Place 6 cookie dough balls per cookie sheet. Use your hands to flatten the cookie dough slightly.
- Bake for 13-15 minutes. Bake until the edges are golden brown. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. These cookie taste best when cold.
Just made these and they taste delicious and smell delicious. I am going to tell everyone from lemon8 to try these.