Easy Pumpkin Chocolate Chip Cookies Recipe
These Easy Pumpkin Chocolate Chip Cookies are soft, flavorful, and perfect for fall. Made with canned pumpkin and a blend of warm pumpkin pie spices, these cookies combine the seasonal taste of pumpkin with classic semi-sweet chocolate chips for a delicious treat that’s simple to prepare and sure to please.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 28 minutes
- Yield: 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2/3 cup canned pumpkin
Dry Ingredients
- 3 cups all-purpose flour
- 4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, light brown sugar, granulated sugar, vanilla extract, and canned pumpkin until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt until evenly blended. Add the wet butter and pumpkin mixture to this bowl.
- Form the Dough: Stir the wet and dry ingredients gently with a spatula until just combined. Fold in the semi-sweet chocolate chips. Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour, which helps the dough set and flavors meld, and can be refrigerated for up to 3 days if needed.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Using about 1 1/2 tablespoon-sized portions, scoop the dough and roll it into balls with your hands. Arrange the dough balls on the lined baking sheets spaced about 1 1/2 inches apart. Gently flatten the tops of the balls slightly with the palm of your hand to shape the cookies.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes. The edges of the cookies should be set and dry, but the centers will remain soft, giving these cookies a chewy, tender texture.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes to firm up before transferring them to wire racks to cool completely. This step ensures they hold their shape and don’t break apart when moved.
Notes
- Refrigerating the dough is essential for the best texture and flavor balance; it prevents cookies from spreading too much during baking.
- For a spicier pumpkin flavor, you can add an extra 1/2 teaspoon of pumpkin pie spice.
- If you prefer softer cookies, reduce baking time slightly; for crisper cookies, add an extra minute or two.
- Be sure to cool the cookies on the baking sheet before transferring to prevent breakage.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.