Pumpkin Chocolate Chip Cookies Recipe

Pumpkin chocolate chip cookies on a white plate.

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Pumpkin Chocolate Chip Cookies Recipe

These Pumpkin Chocolate Chip Cookies give everyone’s favorite chocolate chip cookies recipe a fun fall twist! Pumpkin puree and warm spices make these chewy cookies perfect for cozy season.

Prep Time10

Cook Time11

Total Time21

Course: Cookies

Cuisine: American

Keyword: pumpkin

Servings: cookies

Author: Aimee

Ingredients

½ cup unsalted butter, melted
¾ cup light brown sugar, packed
1 large egg yolk
1 teaspoon pure vanilla extract
¼ cup pumpkin puree
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 ½ teaspoons pumpkin pie spice
1 cup semi-sweet chocolate chips, divided

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
In a mixing bowl, whisk the melted butter and brown sugar together until fully combined. Add in egg yolk, vanilla extract, and pumpkin puree. Mix until well blended.
Add in flour, baking soda, baking powder, salt, and pumpkin pie spice. Using a wooden spoon or rubber spatula, mix just until combined. Fold in 3/4 cup of the chocolate chips.
Using a 2 Tablespoon cookie scoop, drop cookie dough 2-inches apart on the prepared cookie sheet. Press in a few of the reserved chocolate chips to the top of each cookie dough ball.
Bake cookies 11-13 minutes, until lightly browned on the edges. Remove and cool cookies completely on a wire cooling rack.

Notes

Use my homemade pumpkin pie spice in place of the store bought blend.
Swap out the semi-sweet chocolate chips with milk chocolate or dark chocolate for a tasty alternative.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cookie dough for up to 3 months. Or freeze baked and cooled cookies in airtight container for up to 3 months.

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