Go Back Email Link
Cookies broke in half showing the delicious gooey middle.

Pumpkin Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: chewy pumpkin chocolate chip cookies, no chill pumpkin chocolate chip cookies, pumpkin chocolate chip cookies
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 26 cookies (about)
Calories: 288kcal
Author: Malinda Linnebur
Pumpkin chocolate chip cookies that are easy to make, subtly spiced with warm spices, and perfectly soft and chewy.
Print Recipe

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
    Two pictures showing how to cream the butter with sugars then adding in the egg yolks, pumpkin, and 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
    Four pictures showing how to finish making the cookies.

Notes

  1. 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

Serving: 1cookie | Calories: 288kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 71mg | Potassium: 131mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1670IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 2mg
QR Code linking back to recipe