Pumpkin Chocolate Chip Cookies are crisp on the outside and buttery delicious on the inside. Fall pumpkin spice flavor meets a classic cookie recipe!
When fall is in the air, I want to make all the pumpkin things! Pumpkin sugar cookies, no bake pumpkin cheesecake cups and of course, these pumpkin chocolate chip cookies! This easy recipe takes over for our usual Sunday night chocolate chip cookies throughout the autumn months and I’m not sorry about it one bit.
What are some of your favorite pumpkin spice desserts? Drop me a line in the comments below!
SOFT AND CHEWY PUMPKIN CHOCOLATE CHIP COOKIES
These cookies are my very favorite because they are not cakey! Lots of pumpkin cookie recipes are made with cake mix and they have that kind of texture. Not these babies! They are chocolate chip cookies that taste just like pumpkin spice, but they are buttery and chewy on the inside and crisp on the inside. And they are packed to the brim with chocolate chips! You guys are going to love these.
TIPS AND TRICKS FOR MAKING THE BEST PUMPKIN CHOCOLATE CHIP COOKIES!
- Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.
- Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them (pictured above).
- This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
MORE FAVORITE PUMPKIN RECIPES
Got pumpkin on the brain now? Try a few of my favorite fall recipes featuring that popular pumpkin spice flavor:
- Pumpkin Peanut Butter Cookies
- Perfect Pumpkin Pie from Scratch
- Pumpkin Spice Homemade Granola
- Pumpkin Brownies
- Easy Pumpkin Cheesecake Braid
- Pumpkin Pie Dip
Bake up a batch for your next fall gathering and let me know how they turn out! I love hearing your comments, so please leave me one below. Enjoy!
Pumpkin Chocolate Chip Cookies
Ingredients
- 3 1/3 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 16 TBSPs unsalted batter melted and cooled
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla
- 1/2 cup 100% pureed pumpkin
- 2 cups milk chocolate chips
Instructions
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper or a silicon mat and set aside.
- In a large bowl mix together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix together the melted butter, brown sugar, and granulated sugar until smooth, about one minute. Add in the egg yolk, then the vanilla, then the pumpkin and mix until just combined.
- Gradually mix in the flour mixture about a half cup at a time until combined being careful not to over mix. Stir in the milk chocolate chips. Make 1 1/2 TBSP dough balls and place about two inches apart. Bake for 17 minutes or until the edges of the cookies just begin to brown.
- Let sit on the baking pan two minutes, then remove to a cooling rack and allow to cool completely.
Mir says
Speak no more of this, or you will totally jinx it. It’s magical. Accept its beauty, enjoy it while it lasts, and know that it will end. The glory and terror of childhood phases is that they all end. Just like a good cookie, sadly.
Speaking of…wow. Love these!
Renee says
It feels like those chocolate chips are begging me to take a bite. Love the inclusion of spices in this cookie recipe.
Lisa Longley says
I hope you like them Renee!
Tasha Manganelli says
I am making these now. These sound delicious!! I’ve been wanting to make pumpkin chocolate chip cookies 🙂 I noticed it says to add vanilla in the directions, but I do not see the amount listed in the ingredients. Thank you for your recipe!
Lisa Longley says
How is that possible?? Gah! Fixing now Tasha. 1 tsp!
Heather welch says
Making these now as i speak…my kitchen smells glorious and hubby keeps sneaking in to grab some already cooked…….apparently he loves them and says i can make some again in a coup;le of days lol…thankyou for this recipe…yummy yummy
Lisa Longley says
I’m so happy to hear he likes them!
Brandice Roberts says
I certainly will not be on the judgey parent list! I have 4 kids ranging from 16-25, and there is definitely a favorites ranking that can change by the moment! Just last week, I couldn’t stand by 16 year old so I totally feel your pain… the good thing is-their good/wicked cycles are usually brief, and as long as they all get their turn on the top of the list once in a while-I think it’s all good 🙂 Some days/weeks/moments-they even share the top spot!!
Lisa Longley says
I love this comment so much, Brandice! Thank you!
Karen says
In both of your cookie recipes (which I’m planning on making) why do you just use the egg yolk? Just asking…
Lisa Longley says
If you used the whole egg it would make it cakey 🙂
Liz zapola says
Can whole wheat flour be used as a substitute and agave instead of sugar
Lisa Longley says
I haven’t tried that yet, but if you do, let me know how they turn out!