These Chocolate Chip Pumpkin Cookies are coming out of the archive and let me tell you... I HAVE MISSED THEM.
The Chocolate Chip Pumpkin Cookies are perfect little pillows of pumpkin cookie dough dotted with plenty of chocolate chips and baked to perfection. These are heavenly. You can bake there one of two ways... the recipe as written below will give you a slightly puffy version of these heavenly cookies! Or if you prefer them a little more dense, when you remove them from the oven, use the bottom side of a glass and gently press down. This will make your cookies less puffy and more dense.
And if you need the most perfectly round cookie - here's a little tutorial!
Need even more pumpkin inspiration to get you through these fall months - I have you 10000% covered:
- Chocolate Pumpkin Cheesecake
- Pumpkin Chocolate Chip Bars
- Spiced Pumpkin Donuts
- Triple Layer Pumpkin Chocolate Chip Cake
- Chocolate Chip Pumpkin Bread
- Pumpkin Cheesecake with Marshmallow Meringue
- Chocolate Chip Pumpkin Muffins
- Pumpkin Pie Pancakes
Chocolate Chip Pumpkin Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar
- ½ cup pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 1 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees F and line two large baking sheets with parchment paper.
- In a stand mixer, mix together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined. Then add flour, baking soda, pumpkin spice and salt. Beat on low until the flour is incorporated and then fold in chocolate chips. Refrigerate dough for at least 30 minutes.
- Scoop 2 tablespoons worth of dough into balls onto prepared baking sheets, 12 cookies per sheet. Transfer into the oven and bake for about 12-13 minutes. If you remove them and they are too puffy for you, use the bottom side of a glass and gently press down. This will make your cookies less puffy and more dense.
- Repeat with any remaining dough.
I subscribed! I am most excited about baking gingerbread this season!
Oh, I can't wait for the onslaught of cookie recipes-bring it-and all your posts about Chile.
I subscribed! I'm most excited about baking anything dark chocolate with peppermint!
I'm subscribed! I can't wait to cook with my kids...I think the focus this year will be on things they pick out and want to make.
Subscribed to your Youtube! I'm most excited to bake "pumpkin bottoms" - pumpkin cupcakes with cheesecake filling! (like black bottoms)
I'm subscribed and love your posts and recipes!!
What an awesome giveaway! I really hope to win.
I subscribed to your channel (: I just graduated from culinary school and it would be awesome to have a stand mixer of my own!!! I can't wait to start baking pies and holiday cookies and desserts for my family and friends
I subscribed! I will be most excited to make homemade pasta since I'm gluten free!
I subscribed 🙂 I am super excited to make pumpkin ice cream and sweet potato pie mmmmm.
Ps- I follow you on instagram, your trip to Chile looked so beautiful!
You are just the cutest - I love hearing your voice!! I also want your nail polish and 10,000 of those cookies. I adore choc + pumpkin!
Subscribed! Most excited about anything/everything pumpkin! It's my favorite
Loving this version of a classic fall cookie Gaby! Can't wait to try these and super excited about your giveaway!
I subscribed! And I actually really want to make pumpkin cinnamon rolls, I've been seeing so many recipes for them!
I subscribed! Back to basics for me this holiday season. I can't wait to make recipes from my mom and grandmother - old Italian favorites like pizzelles, biscotti, ricotta cookies and Italian knots!!!
Hi Gaby! I love your recipes and they have always turned out great. Quick question, what is the consistency like in these cookies? I have attempted many recipes for pumpkin cookies and they all turn out more muffin/cake/pancake style than a cookie. All I want is a pumpkin cookie....
Thanks,
Meg
Hi Megan - these are a bit more cakey since I use greek yogurt! But there are more of a cookie consistency - rich, chewy, moist and similar to a chocolate chip cookie:
I don't have Greek yogurt. Can I use butter? If so how much?