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Pumpkin Chocolate Chip Cookies
Annie Graves

Pumpkin Chocolate Chip Cookies

5 from 9 votes
Try these Pumpkin Chocolate Chip Cookies! Soft, chewy, and spiced with fall flavors, these cookies are packed with chocolate chips for the ultimate autumn treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 23
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Pumpkin Chocolate Chip Cookies
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup canned pumpkin purée not pumpkin pie filling
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/4 cups semi-sweet chocolate chips
Optional Add-Ins
  • 1/2 cup chopped pecans or walnuts for crunch
  • A sprinkle of flaky sea salt for a sweet-salty finish
Substitutions
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Dairy-Free: Substitute butter with coconut oil or vegan butter and use dairy-free chocolate chips.

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper or silicone baking mats.
Mix the Wet Ingredients
  1. In a large bowl, whisk together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
Combine the Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the Chocolate Chips
  1. Gently fold the chocolate chips into the dough.
  2. If using nuts or other add-ins, mix them in at this stage.
Scoop and Bake
  1. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-14 minutes, or until the edges are set and the tops look slightly puffed.
  3. The cookies will firm up as they cool.
Cool and Serve
  1. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  2. Enjoy these Pumpkin Chocolate Chip Cookies warm with a glass of milk or hot cocoa!

Notes

Nutritional Information (Per Cookie):

  • Calories: 120-140
  • Carbohydrates: 18g
  • Protein: 1g
  • Fat: 6g
  • Saturated Fat: 3g
  • Sodium: 80mg
  • Fiber: 1g
  • Sugar: 12g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer less sweetness, reduce the granulated sugar by 2 tablespoons.
    • For a chewier texture, chill the dough for 30 minutes before baking.
    • Add a pinch of cardamom for a unique spice flavor.