Pumpkin Chocolate Chip Cookies Recipe

Overhead view of pumpkin chocolate chip cookies on a marble surface in a single layer.

Pumpkin Chocolate Chip Cookies Recipe

Pumpkin chocolate chip cookies are a delicious sweet treat that’s perfect for fall! They’re loaded with pumpkin, chocolate, and warm spices.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 11

Chill Time 30

Total Time 51

Servings cookies

Calories 168kcal

Author John Kanell

Equipment

Large baking sheets
Parchment paper
1½-inch triggered cookie scoop

Ingredients

⅓ cup canned pumpkin puree (80g)
2 cups all-purpose flour (240g)
½ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup unsalted butter melted and cooled (170g)
½ cup light brown sugar packed (110g)
½ cup granulated sugar (100g)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (160g)

Instructions

On a double layer of paper towels, spread the pumpkin puree in a thin layer and let it sit for 10 minutes. Carefully blot the top with another paper towel. Using a silicone spatula, carefully scrape the pumpkin off of the paper towels. You should have at least ¼ cup (65g) of pumpkin puree.
In a medium bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a large mixing bowl, whisk to combine the melted butter and light brown and granulated sugars. Add the vanilla and the pumpkin puree, and whisk well to combine.
Add the flour mixture to the butter mixture and stir with a silicone spatula until no dry streaks of flour remain. Add most of the chocolate chips, reserving a small handful, and fold them in to distribute. (I like to reserve a handful to place on top of each cookie at the very end, but that's optional.) Cover and refrigerate the dough for 30 minutes to 1 hour.
Preheat the oven to 350°F. Use a 1½ tablespoon-sized spring-loaded cookie scoop to form 1½-inch balls (about 38g each). Then roll each into a neat ball with the palms of your hands.
Place the balls about two inches apart on two parchment paper-lined baking sheets. For less puffy cookies, you can flatten the cookies slightly to be about ½ to ¾-inch thick. (This will help them spread a bit more, but it is optional.) Place 3 to 4 of the reserved chips on top of each of the cookies.
Bake for 11 to 13 minutes or until the cookies are puffed and the edges are set. (The tops will still look slightly wet but will continue to set as they cool). Let them cool on the sheet tray for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Measure your flour correctly! Adding too much flour is a common mistake. The best and easiest way to measure flour is by using a scale. If you don't have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. This will prevent you from over-packing your measuring cup.
Skip chilling the dough. If you're short on time, you can also scoop and bake these cookies straight from the bowl. However, I like to chill the dough slightly to let the flour hydrate, keeping the cookies from spreading too much and making the dough easier to work with. If you scoop without chilling, don't roll the dough with your hands; just scoop the cookies directly onto the prepared baking sheets.
If you don't have a triggered cookie scoop, you can scoop with a tablespoon-sized measuring spoon before rolling with your hands. For even sizing, use can also a scale to weigh the cookies (about 38 grams per cookie).
For thinner cookies, flatten the dough balls before baking. This will jump-start the spread so the cookies bake up a bit thinner. Use your fingertips, the palm of your hand, or a glass with a flat bottom that has been greased to flatten the dough into ½-inch thick discs.
These cookies are great to serve to anyone with an egg allergy, as they are egg-free. Pumpkin is commonly used as an egg substitute and adds moisture to the dough. This is a great alternative to traditional chocolate chip cookies!

Nutrition

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