These Chocolate Chip Pumpkin Cookies are coming out of the archive and let me tell you... I HAVE MISSED THEM.
Table of Contents
Why I Love This Recipe
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:
Ingredients & Substitutions
- Unsalted Butter
- Brown Sugar
- Pumpkin Puree
- Egg
- Vanilla Extract
- Flour
- Baking Soda
- Pumpkin Pie Spice
- Salt
- Chocolate Chips
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chocolate Chip Pumpkin Cookies
Step 1: 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.
Step 2: Beat in pumpkin, egg, and vanilla extract until combined.
Step 3: Then add flour, baking soda, pumpkin spice and salt. Beat on low until the flour is incorporated.
Step 4: Fold in chocolate chips. Refrigerate dough for at least 30 minutes.
Step 5: Scoop 2 tablespoons worth of dough into balls onto prepared baking sheets, 12 cookies per sheet.
Step 6: 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.
How to Store Chocolate Chip Pumpkin Cookies
I prefer to bake all the cookies, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.
How to Freeze Chocolate Chip Pumpkin Cookies
Follow the steps in this recipe to make the dough. Then portion it into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed in the recipe.
Tips & Tricks
Store in an airtight container in the fridge for up to 1 week or for months in the freezer.
FAQs
What is the benefit of refrigerating cookie dough?
Refrigerating the cookie dough allows the dry ingredients to absorb the moisture from the wet ingredients, hydrating the cookie dough and intensifying the flavors in the process. Chilling also prevents your cookies from spreading as much while baking, yielding chewier, thicker, and more golden chocolate chip cookies.
What is pumpkin pie spice made of? Can I buy it from store?
You can buy store bought, as I usually do. It typically consists of cinnamon, nutmeg, ginger, allspice and clove.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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 just subscribed to your channel 🙂
And I'm most excited to bake these cookies that I think are called "kiffles" or something similar. All I know is my grandmother makes them and they're awesome!
I subscribed( kelly D) and I am excited to make Italian Christmas cookies with my husband.
I just subscribed!
I am excited to make holiday cookies for my family and friends!
I subscribed! I'm looking forward to anything and everything pumpkin.
I subscribed! Can I say these cookies? Yum!
Beautiful cookies and a beautiful mixer! Great giveaway and recipe, Gaby!
These look amazing! Can't believe I have never made pumpkin chocolate chip cookies before!
I subscribed on youtube.I am most excited to make gingerbread and apple crisp.
So yummy!!
I will be baking a pumpkin cheesecake in the next few weeks. Then, pumpkin and pecan pies for Thanksgiving, and a Buche de Noel for Christmas. A few other items will be prepared also, probably some apple pies.
I subscribed! I would love to win and make my grandma's chocolate cake and mandel bread recipes!!
i SUBSCRIBED AND AM LOOKING FORWARD TO ALL THE PUMPKIN BAKING ITEMS!
I subscribed! And I can't wait to make Christmas cookies!
I'm a youtube subscriber and I'm most excited to make snickerdoodle cupcakes
Gaby, just subscribed to your YouTube Channel. My wife and I are hoping to dive into macaroon making, probably a pumpkin spice with hazelnut icing for fall. That mixer sure would make things easier for her... I mean us... My arm already feels better not having to hold that sad, old handheld mixer. It even gives off that slight electrical fire smell when you use it too long. But I'm rambling, and hoping for a macaroon filled fall made with the ease of an awesome mixer.