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–+ servings
Close up of pumpkin chocolate chip cookies.
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5 from 7 reviews

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are chewy pumpkin cookies. They are full pumpkin, spices, and chocolate chips.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Servings: 13 Large cookies
Calories: 366kcal
Author: Stephanie Rutherford

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
US - Metric

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 366kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 247mg | Potassium: 159mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2664IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg