Best Ever Pumpkin Chocolate Chip Cookies Recipe
Introduction
These Best Ever Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with sweet chocolate chips for a deliciously soft and chewy treat. Perfect for fall or any time you want a cozy, seasonal cookie that’s easy to make and sure to please.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin purée
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Step 2: In a small bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until well combined.
- Step 3: In a large bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Step 4: Beat in the pumpkin purée, egg, and vanilla extract until fully incorporated.
- Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until no raw flour remains.
- Step 6: Fold in the chocolate chips by hand, then refrigerate the dough for 30 minutes to firm up.
- Step 7: Scoop 1-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for approximately 12 minutes, or until the cookies are puffed and golden around the edges.
- Step 9: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra soft cookies, be careful not to overbake; the centers should remain slightly soft when you take them out of the oven.
- Swap semi-sweet chocolate chips for white chocolate or dark chocolate chips for different flavor profiles.
- Add chopped nuts like pecans or walnuts for a crunchy texture.
- If you don’t have pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cloves as a substitute.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned 100% pumpkin purée works perfectly and is the easiest option to use.
Do I need to refrigerate the dough before baking?
Refrigerating the dough helps the cookies hold their shape and improves flavor, but if you’re short on time, you can bake them right away. Just be gentle when handling the dough on the baking sheet.
PrintBest Ever Pumpkin Chocolate Chip Cookies Recipe
These Best Ever Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with rich semi-sweet chocolate chips for a soft, tender, and irresistible treat perfect for fall or any time you crave a seasonal twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: Approximately 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup pumpkin purée
- 1 large egg
- 2 teaspoons pure vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and kosher salt until well combined. This ensures the leavening and spices are evenly distributed.
- Cream Butter and Sugars: Using a large bowl and a hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This aerates the batter and helps create a tender texture.
- Add Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract into the creamed butter and sugars until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed until no raw flour remains. Be careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips by hand with a spatula, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Refrigerate the cookie dough for 30 minutes. Chilling helps the dough firm up, making it easier to scoop and helps the cookies maintain their shape during baking.
- Scoop and Bake: Scoop cookie dough balls about 1 inch in diameter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for about 12 minutes, or until the cookies have puffed up and are golden around the edges.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to set perfectly.
Notes
- Refrigerating the dough is key to preventing overly flat cookies and enhancing flavor development.
- Use parchment paper for easy clean-up and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Feel free to substitute semi-sweet chocolate chips with dark or white chocolate for a different twist.
- If you prefer a stronger pumpkin flavor, increase the pumpkin pie spice by 1/2 teaspoon.
Keywords: pumpkin chocolate chip cookies, fall cookies, pumpkin cookies, chocolate chip cookies, easy pumpkin dessert, pumpkin spice cookies
