Go Back
–+ servings

Soft and Chewy Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are crisp at the edges, tender in the center, and full of cozy fall spice flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup pure pumpkin puree not pumpkin pie filling
  • 2 cups milk chocolate chips

Method
 

  1. Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves until evenly distributed; set aside.
  3. In a separate large bowl, stir the melted butter, brown sugar, and granulated sugar together until smooth, about 1 minute. Beat in the egg yolk, then the vanilla, and then the pumpkin puree, mixing just a bit after each addition until everything is thoroughly combined, about 30 seconds.
  4. Add the flour mixture to the wet ingredients and mix on low speed for less than a minute, just until the flour is no longer at risk of flying out of the bowl. Increase the mixer speed to medium and blend for just a few seconds longer, until no streaks of flour remain and the dough is uniform.
  5. Stir in the milk chocolate chips with a spatula until evenly distributed throughout the cookie dough.
  6. Scoop the dough into 1 1/2 tablespoon rounds and place 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are just lightly browned. Be careful not to overbake.
  7. Allow the cookies to rest on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 59mgFiber: 1gSugar: 12g

Notes

If you only have salted butter, reduce the added salt to 1/4 teaspoon.
For the best texture, use pure pumpkin puree and drain any excess liquid before measuring.
For thicker cookies, chill the dough for 30 minutes before scooping; you may need to add a minute or two to the bake time.
Store baked cookies in an airtight container at room temperature for up to 5 days, layering parchment between them to prevent sticking.
Scooped dough balls can be frozen for up to 3 months; bake straight from the freezer, adding 2 to 3 minutes to the baking time.
Do not overbake: pull the cookies out when the edges look set and the centers are still slightly soft, as they will continue to set on the hot pan.
Serve these cookies with a glass of cold cider or a scoop of vanilla ice cream for a fall-inspired treat.

Tried this recipe?

Let us know how it was!