Pumpkin Spice Chocolate Chip Cookies (Printable)
Soft, chewy cookies with warm pumpkin spice flavors and rich chocolate chips—perfect for autumn comfort.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1/4 cup pumpkin puree
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup granulated sugar
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Add-ins
14 - 1 1/4 cups semi-sweet chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
03 - In a large bowl, whisk melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and thoroughly combined.
04 - Gradually add dry ingredients to wet ingredients, stirring just until incorporated. Do not overmix.
05 - Gently fold chocolate chips into the dough until evenly distributed.
06 - Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers appear slightly underbaked.
08 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Tips from dashanddishes:
01 -
- The pumpkin keeps these cookies incredibly soft for days unlike most chocolate chip cookies that harden up
- Warm autumn spices make these feel like a hug even when baked in the middle of summer
02 -
- Use pure pumpkin puree not pumpkin pie filling or your cookies will turn into spicy pumpkin bread disasters
- These cookies will look underbaked when you take them out but they continue cooking on the hot sheet and that's what makes them chewy
03 -
- Room temperature ingredients incorporate more easily so set your butter and egg out about thirty minutes before starting
- Measure your pumpkin puree by weight not volume since canned pumpkin can vary wildly in density