Pumpkin Chocolate Chip Cookies
Imagine sinking your teeth into a perfectly baked pumpkin chocolate chip cookie, its golden-brown edges giving way to a soft, melt-in-your-mouth center, studded with rich, semi-sweet chocolate chips that beautifully contrast with the subtle warmth of cinnamon and pumpkin pie spice.
These pumpkin chocolate chip cookies are a delightful twist on the classic chewy chocolate chip cookie! They are easy to make and serve as the perfect fall treat with their subtle pumpkin spice flavor. Enjoy a cookie or two alongside this homemade apple cider or pumpkin hot chocolate for a delicious dessert or afternoon snack.
A Few Things To Note
Before you grab your mixing bowl, here are a few quick tips to make sure your pumpkin cookies turn out perfectly every time:
PUMPKIN: It is important to use 100% pure pumpkin puree and not pie filling. It is also crucial to the recipe that liquid be removed from the pumpkin puree; otherwise, the cookies will turn out cakey instead of soft and chewy.
EGGS: This recipe calls for 2 egg yolks. This is another important part of the recipe that helps create chewy cookies. Save those whites and toss them in with your scrambled eggs in the morning!
BAKING: The last very important part of this recipe is not overbaking the cookies. They will look underdone for sure, but let them sit on the baking tray for at least 5 mintues before removing them to cool. As they cool, they will firm up and be nice and chewy.
How To Make Pumpkin Chocolate Chip Cookies
Think of this as me standing next to you in the kitchen, walking you through the steps with a few extra tips along the way.
STEP 1: Remove as much liquid from the pumpkin puree as possible. You will start with 1 cup of pumpkin puree and need to remove enough liquid to reduce it to 1/2 cup. This will take a few paper towels; if you have cheesecloth, that also works beautifully.
Layer a few paper towels together and place the pumpkin puree in them. Allow it to sit, and the paper towels will draw out the moisture. Transfer the pumpkin to clean paper towels and gently wring it out, taking care not to rip the paper towels. Keep doing this until you have 1/2 cup of puree.
If you have cheesecloth, place the pumpkin puree between several layers and gently wring it out. Be careful not to squish the pumpkin puree too much, as you may lose some of it in the layers of the cheesecloth.
STEP 2: Beat the cold butter together with the sugars. I like to use cold butter because I don’t have time to allow butter to soften, and this method works beautifully. It will take 4-5 minutes to cream together, so you will need to be a little patient.
Add the 2 egg yolks, pumpkin, and vanilla, and stir together just until combined. Be sure to scrape the sides of the bowl often during these 2 steps to ensure everything mixes well.
STEP 3: Mix in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Stir in the chocolate chips.
***PRO TIP: I like to sprinkle the baking soda, salt, pumpkin pie spice, and cinnamon across the bowl instead of plopping it in one spot. This helps it incorporate evenly without needing to dirty another bowl.
STEP 4: Use a large cookie scoop (almost 3 tablespoons of dough) and top each with extra chocolate chips if you want. I also add them after they come out of the oven if I don’t do it before. It’s up to you!! Bake for 10-12 minutes and don’t overbake them!
***PRO TIP: Let the cookies cool on the baking tray before removing them to a cooling rack. This will finish cooking them without overbaking them, and they will continue to firm up as they cool.
FAQs
DO I USE LIGHT OR DARK BROWN SUGAR? I personally love the dark brown sugar as it adds a touch more molasses flavor.
CAN I USE MILK CHOCOLATE CHIPS? Yes, feel free to use milk, semi, dark, chunks, or mini chips!
WHY ARE MY PUMPKIN COOKIES CAKEY? The main culprit is not getting enough liquid out of the pumpkin puree.
CAN I DOUBLE THIS RECIPE? Yes, this recipe doubles beautifully!!
Storage Tips
STORAGE: Store completely cooled cookies in an airtight container at room temperature for up to 2 days. They will start to dry out after that and should be kept in the refrigerator for up to 1 week.
FREEZER-FRIENDLY: Freeze completely cooled cookies in a freezer-safe container for up to 2 months. DOUGH: Freeze preportioned cookie dough balls on a baking tray until firm. Transfer to a freezer-safe container for up to 3 months. No need to thaw, but add 2 minutes onto your bake time.
Related Recipes
- Simple Pumpkin Bread
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Pie Spice Recipe
- Pumpkin Scones
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Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup (260g) pumpkin puree
- 1 cup (226g) unsalted butter, cold and cut into pieces
- 1 cup (220g) granulated sugar
- ½ cup (100g) packed dark brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- 2½ cups (365g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1½ cups (285g) semi-sweet chocolate chips
Instructions
- Place the pumpkin on a few layers of paper towel and place in a fine mesh strainer over a bowl to drain. After some time, the paper towels will absorb some of the liquid. Transfer the pumpkin to clean paper towels and gently wring it out. Do this several times until you have ½ cup of pumpkin puree.1 cup (260g) pumpkin puree
- Preheat oven to 350℉.
- In a large mixing bowl, cream together the cold butter, granulated sugar, and brown sugar until smooth and creamy (about 5 minutes). Scrape the sides often. Add the egg yolks, pumpkin puree, and vanilla. Mix just until combined.1 cup (226g) unsalted butter, cold and cut into pieces, 1 cup (220g) granulated sugar, ½ cup (100g) packed dark brown sugar, 2 large egg yolks, 1 teaspoon vanilla
- Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Mix just until combined, then stir in the chocolate chips. Use a large cookie scoop (almost 3 tablespoons of dough) to scoop dough onto a large baking sheet, placing about 2 inches apart. Top each ball with extra chocolate chips if desired. Bake for 10-12 minutes. Allow to cool on baking sheet for at least 5 minutes before removing to a cooling rack.2½ cups (365g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, 1½ cups (285g) semi-sweet chocolate chips
Notes
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
