Description
Pumpkin chocolate chip cookies are the ultimate fall baking delight. Soft, chewy, and loaded with chocolate chips, these cookies combine the warm flavors of pumpkin spice with rich sweetness for the perfect seasonal dessert. Whether you’re preparing a batch for a cozy night in, a holiday gathering, or just to enjoy with a warm drink, these cookies are guaranteed to satisfy.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup butter, slightly softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (well-drained)
- 1 egg
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 375°F.
- Line a strainer with paper towels and place the pumpkin puree inside to drain excess moisture for about 5 minutes.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, granulated sugar, and vanilla until smooth.
- Add the drained pumpkin puree and egg, mixing until fully combined.
- Stir the dry mixture into the wet mixture until just incorporated.
- Fold in the chocolate chips until evenly distributed.
- Using a 1 ½ tablespoon scoop, drop dough onto an ungreased baking sheet.
- Refrigerate the scooped dough for 15 minutes to prevent spreading.
- Gently press the cookies down slightly, then bake for 14–16 minutes.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
Notes
Pumpkin chocolate chip cookies taste best when served slightly warm, allowing the chocolate chips to stay soft and gooey. Pair them with a hot cup of coffee, tea, or a glass of cold milk for the ultimate fall comfort. To store, place cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. To reheat, microwave for a few seconds or let them thaw at room temperature. If you prefer to bake fresh cookies later, freeze the dough balls and bake them straight from the freezer, adding 1–2 minutes to the baking time.