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Best Homemade Pumpkin Chocolate Chip Cookies

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Soft and tender pumpkin chocolate chip cookies with slightly crisp edges, packed with warm fall spices and melty chocolate. A forgiving recipe that’s quick, easy, and family-approved.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) canned pumpkin puree (blotted)
  • 1½ cups (255g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position racks in upper and lower thirds if baking two sheets. Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread ¾ cup pumpkin puree onto a plate lined with paper towels. Place another paper towel on top and press gently. Let sit while preparing other ingredients.
  3. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until evenly combined. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  5. Add egg and vanilla: Add egg and vanilla extract. Beat until just combined.
  6. Add pumpkin: Scrape blotted pumpkin puree into the wet mixture. Beat on low speed until just combined (mixture may look curdled).
  7. Combine wet and dry: Add flour mixture in two additions, mixing on low speed after each until just combined. Do not overmix.
  8. Fold in chocolate chips: Add chocolate chips and fold with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  9. Scoop cookies: Using a 1½ tablespoon cookie scoop or two spoons, drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart. Do not flatten.
  10. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and lightly golden, centers still look slightly soft.
  11. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial for preventing gummy cookies. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Underbake slightly for soft cookies. Let pan cool between batches. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin chocolate chip cookies, fall cookies, pumpkin cookies, chocolate chip cookies, easy pumpkin recipe

Find it online: https://cooksybite.com/best-homemade-pumpkin-chocolate-chip-cookies/