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Best Ever Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

5 from 97 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenwithkai.com/best-ever-pumpkin-chocolate-chip-cookies-recipe/