Description
Pumpkin Chocolate Chip Cookies are soft, moist, and filled with pumpkin puree, warm pumpkin pie spice, and plenty of semi-sweet chocolate chips. This easy fall dessert comes together quickly and bakes in about 15 minutes.
Ingredients
1 cup canned pumpkin
2 cups all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 cup granulated sugar
1/3 cup butter, melted
12 ounces semi-sweet chocolate chips
Additional chocolate chips for topping, optional
Instructions
1. Preheat the oven to 350°F.
2. Line baking sheets with parchment paper or lightly grease them.
3. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt together in a large bowl.
4. In a separate bowl, whisk the sugar, canned pumpkin, melted butter, vanilla extract, and egg until smooth.
5. Add the dry ingredients to the wet mixture.
6. Stir just until the ingredients combine and no dry flour remains.
7. Fold the semi-sweet chocolate chips into the pumpkin cookie batter.
8. Drop spoonfuls of batter onto the prepared baking sheets, leaving space between each cookie.
9. Press a few additional chocolate chips onto the tops if desired.
10. Bake for 12 to 15 minutes, or until the edges look set and lightly golden.
11. Remove the baking sheets from the oven.
12. Let the cookies rest on the baking sheets for several minutes.
13. Transfer the cookies to a wire cooling rack.
14. Allow the cookies to cool completely before storing.
Notes
Measure the flour by spooning it into the measuring cup and leveling the top.
Avoid overmixing the batter after adding the flour because excessive mixing can affect the soft texture.
Use room-temperature egg for smoother mixing.
For a dairy-free version, replace the butter with vegan butter and use dairy-free chocolate chips.
Dark chocolate chips create a richer flavor.
White chocolate chips produce a sweeter cookie.
Chopped pecans or walnuts add crunch.
Add extra cinnamon for a stronger warm spice flavor.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerate the cookies for up to 1 week.
Freeze completely cooled cookies in a freezer-safe container for up to 3 months.
Thaw frozen cookies at room temperature before serving.
Warm the cookies briefly in the microwave for a softer, freshly baked texture.
Nutrition information is estimated and may vary by ingredient brand and cookie size.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11 g
- Sodium: 148 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg